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Oat-meal Porridge

A hot oatmeal porridge boiled with salt, water, treacle, and milk.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 5 ingredients
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Oat-meal Porridge

Oven, in the book's wordsA slow oven

Ingredients

Directions

  1. Dissolve the salt in boiling water.

  2. Add the oatmeal, previously mixed with a little cold water until smooth.

  3. Allow to boil gently for about 20 minutes.

  4. Pour into saucers and serve with treacle and milk.

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
Its starch swells and thickens the water as it cooks, forming the porridge's body.
Treacle
Adds sweetness and a deep, rich flavour to the served porridge.
Milk
Adds creaminess and softens the flavour of the porridge when served.

The step that matters

Mix the oatmeal with cold water before adding it. Dry oat starch clumps when it hits hot liquid, because the outside of each particle gelatinises and seals the inside. Mixing it smooth in cold water first separates the particles so they cook evenly without lumps.

“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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