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Oatmeal Porridge

A simple oatmeal porridge cooked by boiling oatmeal and salt in water for several hours.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 3 ingredients
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Oatmeal Porridge

Ingredients

Directions

Prepare

  1. Combine the oatmeal and salt in a quart-sized pot.

  2. Fill the pot three-fourths full with water and cover it tightly.

  3. Place the pot in a kettle half-full of water.

Cook

  1. Boil for 3 hours.

  2. Stir 2-3 times when it first begins to boil.

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
Starch in the oats swells and thickens as it absorbs water and cooks, forming the porridge's body.

The step that matters

Cover the pot tightly. A tight lid traps steam so the water stays in the pot during the long cook. This keeps the oats moist and stops the porridge from drying out or thickening too much over 3 hours.

“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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