Oatmeal with Sliced Bananas

Ingredients

• one cup of steam-cooked oats
• two cups of water
• slices of banana
• a spoonful of whipped cream

Method

1. 1

   Have the water salty — one half teaspoon to a pint of freshly boiled water.

2. 2

   Stir in slowly one cup of steam-cooked oats to two cups of water.

3. 3

   Let boil up once after all the grain is added.

4. 4

   Then set into hot water kettle or double boiler and cook from one half hour to a full hour; the latter is preferable.

5. 5

   Pour into patent charlotte russe molds or cups and let it stand over night.

6. 6

   In the morning turn from the molds into a hot baking sheet and set in the oven until very hot.

7. 7

   If molded in cups remove the centers, leaving a wall of the oatmeal.

8. 8

   Remove to the serving dishes with a broad-bladed knife and fill the centers with slices of banana.

9. 9

   Put a spoonful of whipped cream above the bananas, and serve in a nest of whipped cream.

As published

This recipe was extracted from The blue ribbon cook book (1904) by Jennie C. Benedict, page 34. The excerpt below is the record exactly as published.

OATMEAL WITH SLICED BANANAS. Have the water salty — one half teaspoon to a pint of freshly boiled water. Stir in slowly one cup of steam- cooked oats to two cups of water. Let boil up once after all the grain is added. Then set into hot water kettle or double boiler and cook from one half hour to a full hour; 108 THE BLUE RIBBON COOK BOOK. the latter is preferable. Pour into patent charlotte russe molds or cups and let it stand over night. In the morning turn from the molds into a hot baking sheet and set in the oven until very hot. If molded in cups remove the centers, leaving a wall of the oatmeal. Remove to the serving dishes with a broad-bladed knife and fill the centers with slices of banana. Put a spoonful of whipped cream

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