Oat-Meal Porridge
From The new Kentucky home cook book, 1884
Serves 2
Stirring too much will affect flavor.
Presented as published in 1884. 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 new Kentucky home cook book (1884) by Maysville (Ky.). Methodist Episcopal Church, South., page 77. The excerpt below is the record exactly as published.
OAT-MEAL PORRIDGE. Soak overnight in cold water one heaping tea-cupful of . oat-meal. In the morning put this in a flat tin bucket or pan and pour over it one quart of water; add one tea-spoon- ful of salt. Set it into a steamer, cover closely, and put it over a pot of boiling water, and steam for three-fourths of an hour without stirring. If stirred very much, the por- ridge will be poor in flavor and starchy. This manner of cooking applies to all kinds of meal. Mrs. Tabb. BUCKWHEAT CAKES. Take one piece of compressed yeast (Fleischman's) and put it into one pint of warm water, then stir three table- spoonfuls of Graham flour into this water and yeast, and make quite stiff with buckwheat flour. Keep warm all night. In the morning put in a small tea-spoonful of bak- ing-soda and a little salt, and thin the batter with sweet milk just before cooking. QUICK BUCKWHEAT CAKES. To one pint of buckwheat flour while dry add two table- spoonfuls of baking-powder, one tea-spoonful of salt
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