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Oatmeal Poeeidge

A simple oatmeal stew cooked with water, salt, and optional stewed fruit, served with milk, butter, or syrup.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 5 ingredients
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Oatmeal Poeeidge

Ingredients

Directions

Prepare

  1. Use a special saucepan for cooking oatmeal.

  2. Pour 1 cup of water per person into the saucepan and bring to a boil.

  3. Sprinkle in 2 tablespoons of oatmeal per cup of water and stir well.

Cook

  1. Boil for 20 minutes, then add salt to taste.

  2. Boil for an additional 20 minutes.

Serve

  1. Serve in warm plates with milk, butter, or syrup, and add stewed fruit if desired.

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
Forms the thick body of the pottage as its starch swells and thickens in boiling water.
Water
Hydrates the oats so their starch gelatinises and the porridge becomes soft and spoonable.

The step that matters

Stirring the oatmeal into the boiling water. Oats added to water can clump and form lumps before the starch disperses. Stirring well as they go in spreads the grains evenly so the pottage cooks smooth.

“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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