Cold Water Oatmeal

Ingredients

• 2 cups of cold water
• 1/2 teaspoon of salt
• 1/2 cup of rolled oats

Method

1. 1

   In the inner part of a double boiler place cold water, add salt and sprinkle in rolled oats; put the double boiler over the fire and cook for an hour or two without stirring; do this the night before and reheat before serving.

Nutrition per serving

Estimated from matched ingredients across 2 servings.

As published

This recipe was extracted from Lessons in cooking through preparation of meals (1912) by Eva Roberta Robinson, page 15. The excerpt below is the record exactly as published.

5^ teaspoon of salt ; when mixed to a smooth paste add gradually 13^ cups of milk. Heat, stirring all the time; boil a few minutes; add the peas, and when thoroughly heated serve at once. SEPTEMBEB MENUS >i3 Prune Souffle Beat the whites of 3 eggs until stiff, cut and fold in ^2 cup prune pulp and ^ cup sugar, beat until light and fluffy. Pour into a buttered baking dish and bake in a slow- oven until firm. Or the souffle may be served without baking, a soft custard being usually poured over each serving, in that case. Preparing the Meal The peas for this meal were left from Monday's luncheon and the prunes for the souffle from breakfast. Forty minutes before dinnertime wash and pare the pota- toes and put them on to cook in boiling salted water. While they are cooking beat the eggs for the souffle and add the prune pulp which has previously been prepared. When the souffle is done set in the oven in a pan of water, or if desired to serve without cooking place in a cool place until ready for it. Next make the cream sauce for the peas and after the peas have been added set over hot water to become thoroughly heated. Now put the frying pan on the stove and while it is heat- ing prepare the chops for broiling. As soon as the chops are brown and are cooking slowly put a cup of milk on the fire to heat and then cut the bread and butter and place on the table. Now drain the water from the potatoes and mash. Put in a hot vegetable dish and send to the table. Transfer the chops to a hot chop plate and pour the peas into a serving dish. Remember to keep the dishes washed up as the work pro- ceeds and to fill each pan with water as soon as its contents have been removed. BREAKFAST Thursday Lesson 10 GRAPES COLD WATER OATMEAL CREAM AND SUGAR BAKING-POWDER BISCUITS COFFEE Grapes Wash the grapes by first dipping in boiling water for an instant to kill all germs and insects, then let cold water run through the bunches. Serve very cold. 24 LESSONS IN COOKING Lettuce, cress, parsley and all fresh vegetables eaten raw may be cleaned in this same way. Cold Water Oatmeal In the inner part of a double boiler place 2 cups of cold water, freshly drawn, add ^ teaspoon of salt and sprinkle in }i cup of rolled oats

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