Oatmeal Porridge
Ingredients
Directions
Combine
Combine oatmeal and salt in a farina kettle or a tin pail set in boiling water.
Pour in the water, hot or cold.
Cook
When the mixture thickens, stir once and cook for 3 hours.
Check under the kettle occasionally to ensure it does not run dry.
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
- Coarse oatmeal
- Its starch swells and gelatinises as it cooks, thickening the water into a porridge.
The step that matters
Checking that the kettle does not run dry. Over a long 3-hour cook, water slowly evaporates and the porridge can stick and scorch on the base. Checking the kettle keeps the moisture level steady so the oats cook 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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