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Preserve

Oatmeal Pudding

A pudding made from oatmeal, water, milk, and salt, cooked slowly and poured into a mold to cool.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 4 ingredients
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Oatmeal Pudding

Ingredients

Directions

Cook the oatmeal

  1. Stir oatmeal and salt into boiling water.

  2. Cook for 2 hours.

  3. Add milk and cook for an additional 30 minutes.

Set and serve

  1. Pour into a mold and let cool.

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 swells and thickens the water into a soft, spoonable pudding body as it cooks.
Milk
Adds richness and a creamy texture, and its milk solids soften the pudding's flavor.

The step that matters

Adding the milk late. Milk is added only after the long cook so the oats have already thickened. Milk solids can scorch or stick on hot, thick bottoms, so keep the heat gentle once the milk goes in.

“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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