Oatmeal Porridge

Ingredients

• water proportionate to the quantity of porridge required
• oatmeal

Method

1. 1

   Put a saucepan on the fire with water.

2. 2

   Just before boiling, sprinkle in the meal while stirring.

3. 3

   Stir till it boils, then boil for 10 minutes.

4. 4

   Add salt and boil for another 10 minutes.

5. 5

   Serve with sweet milk.

As published

This recipe was extracted from Tried favourites cookery book (1909) by Kirk, E. W. Mrs, page 196. The excerpt below is the record exactly as published.

atmeal Porridg:e. Put a saucepan on the fire with water proportionate to the quan- y o porridge required. Just before it comes to the boiling point begin sprinkling in- the meal regularly with the left hand, while you stir with a ‘porridge-stick” with the other. In this consists the art ol porridge-makmg, as on its being well done depends the absence of smoothness and appearance when dished.. Stir till quite through the boil. Boil 10 minutes, then add the salt and boil 10 mmiites longer. It is best not to put the salt in till the end of 0 minutes, M it has a tendency to harden the meal and prevent its billy expanding, so that the quality of the porridge is deteriorated, 1 uttmg the meal in just before the water comes through the boil and 216 TRIED FAVOURITES COOKERY BOOR. stirring till the porridge does lx>il ensures there being no lumps. Th* consistency of the porridge can be regulate4 according to the taste of the cook by putting in less or more meal. S'ei*ve with sweet, milk. Many people prefer to boil porridge much longer. Even 1^ hours’ gentle boiling only makes meal more digestible Porridge (2). 4 oz. medium Oatmeal

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