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Oatmeal Porridge

A simple hot oatmeal porridge made by cooking oats in boiling water with salt.

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

Ingredients

Directions

Prepare

  1. Dissolve the salt in the boiling water.

  2. Add the oatmeal to the salted water.

Cook and serve

  1. Cook in a double boiler for 2 hours. For rolled oats, cook for 30 minutes.

  2. Serve cold in mold shapes for a more appetizing presentation.

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 from the grains thickens the water into a soft, creamy porridge.

The step that matters

Matching the cooking time to the oat type. Rolled oats are flattened and cook much faster than whole or cut oatmeal. Starch in the grains swells and gelatinizes during gentle cooking, so using the 2-hour time for rolled oats can overcook them into mush, while the 30-minute time for rolled oats is too short for other oats to soften fully.

“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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