Flummery, or Sozcins
Ingredients
Directions
Soak
Combine oatmeal and water in a bowl and let it sit until it begins to sour.
Cook
Transfer the mixture to a saucepan and heat over high heat.
Stir continuously with a ladle to prevent boiling for 5-6 minutes.
Remove from heat when it is hot and has thickened.
Serve
Serve with milk, cream, or bread.
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 heats, giving the flummery its body.
The step that matters
Stirring constantly while heating. Oatmeal starch settles and can scorch on the base of the pan, and it thickens quickly once hot. Constant stirring keeps the mixture even, and removing it from the heat once thickened stops it becoming too stiff.
“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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