Oatmeal Porridge
Ingredients
Directions
Make the porridge
Put a saucepan on the fire and add water according to the amount of porridge you want.
Add coarse sea salt to taste.
When the water boils, sprinkle in the oatmeal while stirring with a stick or wooden spoon.
Calculate the amount of oatmeal needed for your desired thickness and add it quickly to ensure even boiling.
Continue boiling and stirring for about 10 minutes, making sure no lumps form.
Serve
Once cooked, pour the porridge into dishes and serve partially cool with sweet milk.
Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.
Explore the science
What each ingredient does
- Coarse oatmeal
- Forms the body of the porridge and thickens as its starch gelatinises in boiling water.
- Water
- Hydrates the oats so they swell and soften into a spoonable texture.
- Sweet milk
- Adds richness and creaminess to each serving as it is poured over the porridge.
The step that matters
Adding the oatmeal to boiling water. Sprinkle the oatmeal in gradually while stirring and keep stirring. Oats dropped into water that is not stirred clump and form lumps, because the outer starch hydrates before the inside can absorb water.
“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.
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