Oatmeal Porridge

Ingredients

• a pint and a half of water or milk and water
• two ounces of oatmeal
• a pinch of salt

Method

1. 1

   Put the liquid into a saucepan and add salt.

2. 2

   When boiling, sprinkle the oatmeal gradually while stirring briskly.

3. 3

   Keep stirring until lumps are beaten out.

4. 4

   Boil for 2-3 minutes, pour onto a plate, and serve with milk and sugar or treacle.

Nutrition per serving

Estimated from matched ingredients across 2 servings.

As published

This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 1298. The excerpt below is the record exactly as published.

Oatmeal porridge is a leading article of food with the Scottish peasantiy. It is generally accompanied 'W'ith milk when milk is to be hnd; when milk is very scarce butter is sometimes used, sometimes sugar, and sometimes treacle beer. " For most persons in a sound condition of health," saj-s a north-country 's\Titer, "there is no more wholesome article of food than porridge and milk, none that contains a larger proportion both oi flesh-forming and heat-producing sub- stances ; whilst to almost all who have ever been accustomed to its use, it is extremely palatable. Generall}' speaking, there is no better article of food for the nursery, none more likely to maintain a healthy condition of the stomach, or to give vigour to the frame, although there are exceptional cases, both amongst the young and amongst adults, in which the use of porridge is unsuitable, pro- ducing painful distention of the stomach and indigestion. Whilst the caprices of childi-en ought not to be heeded in such a matter, the actual condition of their constitutions ought to be carefully observed and regarded. Pomdge is in general made by simply boiling oatmeal in water, stii'ring all the time to prevent singeing, and to secure the thorough mixture of the meal and water into a homogeneous mass without knots. The qualitj^ of porridge very much depends on the amount of boiling which it receives. It cannot be too thoroughly boiled. Imperfectly boiled oatmeal porridge is a very coarse article of food ; and unfortunately much of the porridge used by the poorer classes in Scotland and elsewhere is of this character and the porridge prepared for the nursery is often no better, through the carelessness of servants who wish to get thi-ough their work with as little trouble as possible. It is not nearly so digestible, and, therefore, not so nutritious, as porridge really well made. A common mistake in the making of porridge must also here be noticed as tending much to the deteiioration of its quality — the adding of meal by degrees, whilst the boiling goes on, until the proper thickness is acquired, the result being that part of the meal is imperfectly boiled. The cook ought to know the proper proportions of meal and water — knowledge not very difficult to acquire — and mix them at once, so that all the meal may be equally well boiled. But it is to be observed that the water must be boiling before the meal is put in, which is not to be introduced in a mass, but, as it were, strained through the fingeis handful by handful as quickly as possible. " Whey is sometimes used instead of water for the making of oatmeal porridge, and affords an agreeable variety to those in the habit of using poiTidge every day. Milk porridge is another variety esteemed an especial luxury by the Scottish peasantry, and is certainly both an agreeable and a very nutritious article of diet. Whether fine oatmeal or coarse oatmeal should be used for the making of porridge is merely a matter of taste." Porridge, Oatmeal (another way). — Put a pint and a half of water or milk and water into a saucepan, and add a pinch of salt. W^hen the liquid fully boils, as it is rising in the pan, sprinkle gradually two ounces of oatmeal

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