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Oatmeal Porridge

A simple oatmeal porridge made by soaking oats overnight, then boiling and simmering with water and salt.

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

Ingredients

Directions

Soak the oatmeal

  1. Soak the oatmeal in 2 pints of cold water overnight.

Cook the porridge

  1. In the morning, strain the water into a saucepan and bring it to a boil.

  2. Add the soaked oatmeal and salt to taste.

  3. Simmer gently for 20 minutes, stirring well to prevent sticking.

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

Oatmeal
Provides starch that swells and thickens the porridge as it cooks.
Water
Hydrates the oats during soaking and forms the liquid that cooks them into porridge.

The step that matters

Simmer gently and stir well. Oats settle and stick to the bottom of the pan, where they can scorch. Gentle heat and regular stirring keep the starch cooking evenly into a smooth, thick porridge.

“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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