To Make Porridge
Ingredients
Directions
Make the porridge
In a pot, bring 3 breakfast cups of water to a boil.
Gradually sprinkle in 1 teacup of oatmeal while stirring continuously to prevent lumps.
Add 1 teaspoon of salt and boil for at least 1 hour.
For a thicker porridge, use less water or boil longer; for thinner porridge, add more boiling water and reboil.
Serve
Serve with sugar, cream, milk, or treacle.
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
- Its starch thickens the water as it cooks, forming the porridge's body.
- Boiling water
- Hydrates the oats so their starch gelatinises and the porridge softens and thickens.
The step that matters
Sprinkling in the oatmeal. Adding oats gradually while stirring separates the grains so they disperse evenly. Dumping them in at once clumps the starch on the outside, forming lumps that stay dry inside.
“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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