Oatmeal Hasty Pudding— Mix a table-
spoonful of flour, a table-spoonful of oatmeal,
and a pinch of salt smoothly with four table-
spoonfuls of cold milk. Stir these gradually
into a pint of boding milk, and beat the mix-
ture with a fork until it is quite smooth and
free from lumps. Let it boU quickly for four
or five minutes, pour it on small plates, and
serve hot. Send cream and sugar, or treacle,
to table in a tureen. When the Scotch or
coarse oatmeal is used, it should be soaked all
night in a little cold water, then added gradually
to the boiling milk, and beaten as above.
Time, twenty minutes. Probable cost, 4d.
Sufficient for two persons.
Oatmeal Hasty Pudding (another
way). — See Hasty Pudding, Oatmeal.
Oatmeal Porridge.— Put some water in
a saucepan on the fire. Let it boil quickly,
then throw in a pinch of salt. Sprinkle some
oatmeal into the boiling water with the left
hand, and at the same time beat it briskly with
a fork held in the right to keep it from getting
into lumps. When the porridge is sufficiently
thick, let it boU for three or four minutes, then
pour it upon small plates, and serve imme-
diately. Treacle, cream, milk, sugar, or butter
may be eaten with it. The quantity of oatmeal
will depend upon the taste of those who are to
eat the porridge. Some people like it very
thick, and others quite thin. Probable cost,
Id. per plateful.
Oil. — ^Under this name, as weU as those of
butter, fat, lard, suet, and grease, we have a
OLD
(464)
OLI
substance largely made use of as food. The
foUowing taWe, for which we are indebted to
the learned compiler of the Catalogue of the
Food Collection now at Bethnal Green Museum,
shows the quantities of oil or fat in 100 lbs. of
the more common articles of food : —
Vegetable Food.
Potatoes 0-2
Wheat Flour 1-2
Barley Meal 0-3
Oatmeal 57
Indian Meal , . . . . 7'7
Rye 1-0
Peas 2-0
Rice 0-7
Beans 2-0
Cocoa 50-0
Lentils 2-0
Buckwheat 10
Tea 40
Coffee 12-0
Animal Food.
Milk 23-5
Pork 500
Veal 160
Beef 300
Mutton 40-0
Fish 7-0
Cheese 25-0
Old Currant Sauce, for Sucking-
Pig, Venison, &C. — Boil two ounces of
picked and clean currants and three cloves in a
quarter of a pint of water for five minutes ;
add an oiince of fresh butter, a quarter of a pint
of finely-grated bread-crumbs, and two glasses
of port✪ Old Currant Sauce. Stir the sauce over a gentle fire until it
boils, then take out the cloves, and serve im-
mediately. Time, a quarter of an hour. Pro-
bable cost, 2d., exclusive of the wine. Sufficient
for half a dozen persons.
Page 1006 · 3 recipe records on this page
Presented as published in 1892. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
Oatmeal Hasty Pudding— Mix a tablespoonful of flour, a table-spoonful of oatmeal, and a pinch of salt smoothly with four tablespoonfuls of cold milk. Stir these gradually into a pint of boiling milk, and beat the mixture with a fork until it is quite smooth and free from lumps. Let it boU quickly for four or five minutes, pour it on small plates, and serve hot. Send cream and sugar, or treacle, to table in a tureen. When the Scotch or coarse oatmeal is used, it should be soaked all night in a little cold water, then added gradually to the boiling milk, and beaten as above. Time, twenty minutes. Probable cost, 4d. Sufficient for two persons.
Oatmeal Hasty Pudding (another way). — See Hasty Pudding, Oatmeal.
Oatmeal Porridge.— Put some water in a saucepan on the fire. Let it boil quickly, then throw in a pinch of salt. Sprinkle some oatmeal into the boiling water with the left hand, and at the same time beat it briskly with a fork held in the right to keep it from getting into lumps. When the porridge is sufficiently thick, let it boU for three or four minutes, then pour it upon small plates, and serve immediately. Treacle, cream, milk, sugar, or butter may be eaten with it. The quantity of oatmeal will depend upon the taste of those who are to eat the porridge. Some people like it very thick, and others quite thin. Probable cost, Id. per plateful.
Oil. — Under this name, as weU as those of butter, fat, lard, suet, and grease, we have a
OLD
(464)
OLI
substance largely made use of as food. The foUowing table, for which we are indebted to the learned compiler of the Catalogue of the Food Collection now at Bethnal Green Museum, shows the quantities of oil or fat in 100 lbs. of the more common articles of food : — Vegetable Food.
Potatoes 0-2
Wheat Flour 1-2
Barley Meal 0-3
Oatmeal 57
Indian Meal , . . . . 7'7
Rye 1-0
Peas 2-0
Rice 0-7
Beans 2-0
Cocoa 50-0
Lentils 2-0
Buckwheat 10
Tea 40
Coffee 12-0
Animal Food.
Milk 23-5
Pork 500
Veal 160
Beef 300
Mutton 40-0
Fish 7-0
Cheese 25-0
Old Currant Sauce, for Sucking- Pig, Venison, &C. — Boil two ounces of picked and clean currants and three cloves in a quarter of a pint of water for five minutes ; add an oiince of fresh butter, a quarter of a pint of finely-grated bread-crumbs, and two glasses of port. Stir the sauce over a gentle fire until it boils, then take out the cloves, and serve immediately. Time, a quarter of an hour. Probable cost, 2d., exclusive of the wine. Sufficient for half a dozen persons.
Records on this page
Old Currant SauceOatmeal Hasty PuddingOatmeal Porridge