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Oatmeal Porridge

A simple hot dish made by boiling water with salt, adding oatmeal, cooking until thick, and serving with cream or milk.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 4 ingredients
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Oatmeal Porridge

Ingredients

Directions

Cook the porridge

  1. Boil water in a saucepan with a little salt.

  2. Stir oatmeal into the boiling water with a spoon.

  3. Cook for 4 to 5 minutes, stirring constantly until thickened.

Serve

  1. Pour into a dish and serve with cream or 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.
Water
Hydrates the oats and serves as the cooking liquid that gelatinizes their starch.
Cream or milk
Adds richness, creaminess and a softer, milder flavour to the finished porridge.

The step that matters

Stirring constantly until thickened. Oat starch swells and gelatinizes in hot liquid, and it settles and sticks to the pan bottom quickly. Constant stirring prevents lumps and scorching while the starch thickens evenly.

“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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