Oat-meal Pap
From The closet of Sir Kenelm Digby Knight opened, 1910
You may also add yolks of new-laid eggs.
Presented as published in 1910. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from The closet of Sir Kenelm Digby Knight opened (1910) by Sir Kenelm Digby, page 89. The excerpt below is the record exactly as published.
OAT-MEAL PAP. SIR JOHN COLLADON Put beaten Oat-meal to soak an hour or two in milk, as you do in water, when you make Flomery. Then strain it out into a Possnet through a fitting strainer ; and if you judge it too thick of the Oat- meal for sufficient boiling, add more milk to it. Set this to boil, putting then into it a lump of Sugar, (about as big as a little Wall nut) and stir it well all the while, that it burn not too. About an hours boiling is sufficient, by which time it should be grown pretty thick. Put then a good lump of fresh- butter to it, which being well melted and stirred into the Pap and incorporated with it, take it from the fire, and put it into a dish, and strew some fine sugar upon it, or mingle some sugar with it to THS CLOSET OPEDjED 137 sweeten the whole quantity. You may season italso with Rose-water or Orange flower-water, or Am- bergreece, or some Yolks of New-laid-eggs. You may put in a very little Salt at the first
Read the full page as publishedCollapse the page
Cook this with the app: pantry check, scaling, and the assistant.