Boiled Oatmeal

Ingredients

• one teacupful of oatmeal or rolled oats
• one cupful of cold water
• one even teaspoonful of salt
• five teacupfuls of boiling water

Method

1. 1

   Place cold water and salt in a stew pan over boiling water; pour in oatmeal slowly, stirring constantly for fifteen minutes; then cover and set back to bubble steadily for two hours.

Nutrition per serving

Estimated from matched ingredients across 4 servings.

As published

This recipe was extracted from The new Annie Dennis cook book (1905) by Annie E. Dennis, page 52. The excerpt below is the record exactly as published.

five teacupfuls of boiling water; stir in meal, stirring constantly for fifteen minutes; then place on back of stove, to bubble steadily, one hour. Serve with butter, or milk and sugar if liked. Com Meal Gruel for Invalids Two tablespoonfuls of meal, sifted, four teacupfuls of boiling water, which has been placed in a stew pan, over the fire. Stir in slowly the meal. Boil one hour, stirring constantly the first fifteen minutes, then oc- casionally until done. OATMEAL Wash well in cold water to get out all trash. To one teacupful of oatmeal add two even teaspoonfuls of salt and one quart of water, hot or cold. Place in a por- celain lined kettle, or boiler if possible. When it be- gins to thicken, stir well ; then let boil for three hours THE NEW ANNIE DENNIS COOK BOOK 99 without further attention, except to see that it does not scorch, keeping it closely covered. Serve when done in a covered dish; and at table with milk and sugar if liked, or butter. Rolled Oats Put two teacupf uls of rolled oats in a double boiler ; add one teaspoonful of salt and four teacupfuls of boiling water ; boil half hour and serve with cream or sweet milk and sugar, or with butter. Oatmeal Fried Put oatmeal, which has been cooked, into a mold wet with cold water. Let it stand until thoroughly- cold; slice and roll in egg and bread crumbs and fry- in boiling lard. Serve with butter and sugar or syrup. Oatmeal Pudding Mix two ounces of fine Scotch oatmeal in a half teacupf ul of sweet milk; add to it two teacupfuls of boiling sweet milk. Sweeten to taste, and stir over the fire for ten minutes ; then add two ounces of sifted bread crumbs; stir until stiff, then add one ounce of butter, and one or two well beaten eggs. Flavor with lemon or nutmeg, and bake in buttered dish slowly one hour. Oatmeal Muffins, No. 1 To one eggy beaten well, add one teacupful of oat- meal flour, in which a teaspoonful of baking powder has been sifted. Bake in hot, well greased muffin pans. Oatmeal Muffins, No. 2 Mix two teacupfuls of sour milk, or buttermilk, with two of oatmeal flour; add two tablespoonfuls of sugar and one even teaspoonful of soda, the same of salt. Sift the soda and mix with half the milk and add last. Beat well and bake in hot, well greased muffin rings. 100 THE NEW ANNIE DENNIS COOK BOOK OatmeaJ Gruel Half a teacupful of Quaker oats to one quart of boiling water, level teaspoonf ul of salt ; wet the oatmeal with cold water, then stir into the boiling water. Boil slowly, half an hour, or until done, stirring well. Strain if desired. Boiled Oatmeal To one teacupful of oatmeal or rolled oats add one cupful of cold water and one even teaspoonful of salt

Cook this with the app: pantry check, scaling, and the assistant.