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Oatmeal Porridge

A simple porridge made by boiling water, adding salt and oatmeal, and cooking until thick, served with milk or butter.

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

Ingredients

Directions

Prepare

  1. Bring water to a boil in a pot.

  2. Add salt to the boiling water.

Cook and serve

  1. Gradually sprinkle in the oatmeal while stirring continuously.

  2. Cook until the mixture reaches the consistency of hasty pudding.

  3. Pour onto plates and serve with cold milk, buttermilk, treacle, or cold butter.

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 thickens the water as it cooks, forming the porridge's body.
Water
Hydrates the oatmeal so its starches swell and gelatinize into a soft mass.
Salt
Seasons the porridge, sharpening the flavour of the plain oats.

The step that matters

Sprinkling in the oatmeal. Adding oatmeal gradually while stirring keeps it from clumping into lumps. Stirring also distributes the starch evenly so the porridge thickens smoothly.

“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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