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Preserve

Oatmeal and Cracked Wheat

A porridge made by boiling water, adding oatmeal and salt, then slow cooking over steam for several hours.

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

Ingredients

Directions

Prepare

  1. Bring 8 cups of water to a boil.

  2. Slowly pour in 1 cup of oatmeal.

  3. Add 1 teaspoon of salt, stirring to maintain the water's motion.

  4. Cook for 15 minutes.

Slow cook

  1. Place over steam and let cook slowly for 3 to 4 hours.

  2. Heat a stone, then place it in the cooker.

  3. Let it sit overnight.

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 porridge as it cooks.

The step that matters

Slowly pour in the oatmeal while stirring. Adding the oatmeal gradually to boiling water while stirring separates the grains so they disperse evenly. Dumping it in at once lets the outer starch gel into clumps that stay dry inside.

“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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