Skip to main content
Main

Quaker Oats Blanc Mange

A thick porridge made from oats, milk, eggs, and salt, served hot or cold.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 4 ingredients
Jump to recipe ↓

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

Cook the oatmeal

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

  2. Add a pinch of coarse sea 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

Sweet milk
Forms the liquid base that the oats cook and soften in.
Quaker oats
Absorb liquid and thicken as they cook, giving the oatmeal its body.
Eggs
Stirred in at the end, they add richness and help thicken the oatmeal slightly.

The step that matters

Stirring in the eggs just before removing from heat. Eggs stirred into very hot liquid can scramble and form lumps. Adding them near the end, off the boil, lets them blend in smoothly and thicken gently.

“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.

You might also like

Tomato SoupTomato Soup526 recipesBrown BreadBrown Bread461 recipesMutton BrothMutton Broth292 recipesYorkshire PuddingYorkshire Pudding264 recipes