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Breakfast

Oatmeal Porridge

A simple porridge made by simmering oatmeal in water with salt, finished with cold milk.

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

Ingredients

Directions

Prepare

  1. Bring the water to a boil in a saucepan.

  2. Add a pinch of coarse sea salt.

Cook the porridge

  1. Add the oatmeal while stirring with a wooden spoon.

  2. Let the porridge simmer for 40 minutes until the oatmeal is swollen and soft.

  3. Stir in enough cold milk until air bubbles rise to the surface.

Serve

  1. Serve the porridge in hot soup plates with salt on the side.

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
Swells and softens as it cooks, thickening the water into a porridge.
Cold milk
Cools the hot porridge and adds creaminess and richness to the final texture.

The step that matters

Add the oatmeal while stirring. Stirring as the oatmeal goes in keeps the grains dispersed so they do not clump together or settle and scorch on the bottom of the pan.

“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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