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Oatmeal Porridge

A simple porridge made by boiling water with salt, adding oatmeal, and cooking until thickened.

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

Ingredients

Directions

The book gives no cooking times; the times in the steps were added in transcription, so check for doneness rather than trusting the clock.

Prepare

  1. Boil the water in a large pot.

  2. Dissolve the salt in the boiling water.

Cook and serve

  1. Gradually add the oatmeal, stirring continuously.

  2. Cook for about 10-15 minutes until thickened.

  3. Serve hot.

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 body of the porridge as its starch thickens into a creamy mass when cooked in liquid.
Water
Hydrates the oats so their starch gelatinises and the porridge becomes soft and thick.

The step that matters

Adding the oatmeal gradually while stirring. Adding oats slowly to boiling water while stirring keeps them dispersed, preventing lumps and clumps that would stay dry in the centre.

“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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