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Oatmeal Porridge

A simple hot oatmeal porridge made with coarse oatmeal, boiling water, and salt, served with milk, sugar, or treacle.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 3 ingredients
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Oatmeal Porridge

Ingredients

Directions

  1. Sprinkle the salt into the boiling water.

  2. Add the oatmeal and stir until it boils again.

  3. Simmer gently for 1 hour, stirring frequently.

  4. Pour smoothly over a plate, avoiding drips on the edge.

  5. Serve with milk, sugar, or treacle.

Recipe from a historical cookbook (Internet Archive).

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
Its starch thickens the water into a porridge as it cooks and swells.
Boiling water
Hydrates the oats and provides the cooking liquid that gelatinises their starch.

The step that matters

Simmer gently for 1 hour, stirring frequently. Oat starch thickens gradually as the grains absorb water and swell. Stirring often keeps the oats from settling and scorching on the base of the pan, and a gentle simmer avoids boiling over.

“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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