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Quaker Oats Blanc Mange

A boiled oatmeal made with milk, oats, salt, and eggs, served hot or cold.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 4 ingredients
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Why it works: Milk and oats are a kitchen classic. They rank in the top 14% of all ingredient pairs, and cooks put them together in 2,119 recipes. Both carry 2,3,5-trimethylpyrazine, which smells cocoa, roasted. The science ↓

Quaker Oats Blanc Mange

Oven, in the book's wordsA hot oven

Ingredients

Directions

Make the oatmeal

  1. Bring the sweet milk to a boil in a pot.

  2. Add a pinch of salt and stir in the Quaker oats.

  3. Cook for 30 minutes, stirring well.

  4. Just before removing from heat, stir in the beaten eggs.

Serve

  1. Serve hot or cold with cream or sugar.

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

The flavor team

The pairs that carry this dish. Each one is judged two ways: how much their aromas overlap, and how often cooks already put them together.

  1. Milk + oatstop 14% of all pairs
    Smell alikemoderate
    Cooked together2,119 recipes

    Shared aroma: 2,3,5-trimethylpyrazine (cocoa, roasted).

  2. Milk + eggtop 18% of all pairs
    Smell alikemoderate
    Cooked together88,785 recipes

    Shared aroma: 2-nonenal (fatty, green).

  3. Oats + eggtop 24% of all pairs
    Smell alikemoderate
    Cooked together2,317 recipes

    Shared aroma: 2-octenal (fatty, green).

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

What each ingredient does

Quaker oats
Provide the starch and body that thicken the milk into porridge.
Eggs
Add richness and help bind the oatmeal as they set when stirred in.
Sweet milk
Serves as the cooking liquid that hydrates the oats and gives a creamy texture.

The step that matters

Stirring in the beaten eggs just before removing from heat. Eggs set when heated, so adding them too early or at too high a heat can scramble them into lumps. Adding them just before removing the pot from heat lets them thicken the oatmeal gently and evenly.

“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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