vegetarianvegangluten-freedairy-freenut-free
Oatmeal Porridge
From The Henderson cook book, 1914
Serves 1
Presented as published in 1914. 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
- one cupful of water for each person
- two tablespoonfuls of oatmeal for each cupful of water
- Add salt to taste
Method
In a special saucepan, boil water.
Sprinkle in oatmeal, stir well, and boil for 20 minutes.
Add salt and boil for another 20 minutes.
Serve with milk, butter, or syrup, and optionally with stewed fruit.
Nutrition per serving
21Calories
1 gProtein
4 gCarbs
0 gFat
As published
This recipe was extracted from The Henderson cook book (1914) by First Baptist Church (Henderson, N.C.). Ladies' Aid Society, page 3. The excerpt below is the record exactly as published.
OATMEAL POEEIDGE. Oatmeal Salt Water A special saucepan should be kept exclusively for cooking oatmeal. Pour into the saucepan one cupful of water for each person to be served. Boil, and then sprinkle into it two tablespoonfuls of oatmeal for each cupful of water. Stir well to keep smooth and boil for twenty minutes. Add salt to taste
Cook this with the app: pantry check, scaling, and the assistant.