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Spoon-meat

A thickened milk and oatmeal mixture, simmered and strained to leave a husky part at the bottom.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 4 ingredients
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Spoon-meat

Ingredients

Directions

Prepare and heat

  1. Heat the milk in a saucepan.

  2. Mix the water with the oatmeal in a bowl.

  3. Stir the oatmeal mixture into the milk just before it boils.

  4. Keep it on the heat until nearly boiling.

Separate

  1. Pour the mixture back and forth between two jugs 7 or 8 times to incorporate the oatmeal.

  2. Return it to the heat until ready to boil again, then remove from heat.

  3. Let it sit for a moment, then carefully pour off the liquid, leaving the husky part at the bottom.

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

Milk
Forms the liquid base and gives the mixture its creamy body and richness.
Oatmeal
Supplies starch and fibre that thicken the mixture and give it a textured, meaty body.

The step that matters

Stirring the oatmeal into the milk. Add the oatmeal just before the milk boils and keep the heat controlled. Milk scorches and boils over easily, and high heat can make the oatmeal stick to the pan and burn.

“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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