Porridge

Ingredients

• Half a pint of water
• a heaped table-spoonful of coarse oatmeal
• a sprinkling of salt
• sugar or treacle
• milk or cream

Method

1. 1

   Boil water with a sprinkling of salt.

2. 2

   Gradually sprinkle in oatmeal while stirring briskly to avoid lumps.

3. 3

   Simmer gently until thickened.

4. 4

   Serve hot with sugar or treacle and milk or cream.

Nutrition per serving

Estimated from matched ingredients across 2 servings.

As published

This recipe was extracted from A year's cookery (1880) by Phillis Browne, page 40. The excerpt below is the record exactly as published.

Porridge. Dinner. Baked Cod. Boast E-ump Steak. Potatoes. Greens. Cabinet Pudding. Cheese. Tea. Brown and White Bread and Butter. Jam. Bice Cake. Supper. Pigeon Pie. Salad. Stewed Bhubarb, with Milk. Bbeakfast. — Pilchards (Marketing, January 23rd) ; Potted Tongue (September 26th) ; Boiled Eggs (January 5th) ; Hot Teacakes (February 14th). Porridge. — When there are children in the family it is a good plan, whatever they may have for breakfast, to let them begin the meal either with oatmeal porridge or bread and milk. Porridge is wholesome and nourishing, and Avill help to make them strong and hearty. Even grown-up people frequently enjoy a small portion of porridge served with treacle and milk. Oatmeal is either “ coarse,” “ medium,” or “ line.” Individual taste must determine which of these three varieties shall be chosen. Scotch people generally prefer the coarsest kind. The ordinary way of making porridge is the following : Put as much water as is likely to be required into a sauce¬ pan with a sprinkling of salt, and let the water boil. Half a pint of water will make a single plateful of porridge. Take a knife (a “ spurtle ” is the proper utensil) in the right hand, and some Scotch or coarse oatmeal in the left hand, and sprinkle the meal in gradually, stirring it briskly all the time ; if any lumps form, draw them to the side of the pan and crush them out. When the porridge is sufficiently thick (the degree of thickness must be regulated by individual taste), draw the pan back a little, put on the lid , and let the contents simmer gently till wanted ; if it can have one hour’s simmering, all the better, but in hundreds of families in Scotland and the North of England it is served when it has boiled for ten minutes or a quarter of an hour ; less oatmeal is required when it can boil for a long time, because the simmering swells the oatmeal, and so makes it go twice as far. During the boiling the porridge must be stirred frequently to keep it from burning to the saucepan, but each, time this is done the lid must be put on again. When it is done enough it should be poured into a basin or upon a plate, and served hot, with sugar or treacle, and milk or cream. The very best method that can be adopted for making porridge is to soak the coarse Scotch oatmeal in water for twelve hours or more (if the porridge is wanted for breakfast it may l^e put into a pie-dish over night and left till morning). As soon as the lire is lighted in the morning it should be placed on it, stirred occasion¬ ally, kept covered, and boiled as long as possible, although it may be served when it has boiled for twenty minutes. When thus prepared 16 A YEAR'S COOKERY. it will be almost like a delicate jelly, and acceptable to the most fastidious palate. The proportions for porridge made in this way are a heaped table-spoonful of coarse oatmeal

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