Porridge (Oatmeal)

Ingredients

• four large spoonfuls of coarse oatmeal
• a quart of milk
• two quarts of water
• a little salt

Method

1. 1

   Put four large spoonfuls of coarse oatmeal into a basin, and gradually wet it with milk till it has taken up a quart, stir it briskly into a quart of boiling water, add a little salt, and boil till it becomes thick.

2. 2

   Keep stirring all the while it is boiling, or it will become lumpy.

Nutrition per serving

Estimated from matched ingredients across 4 servings.

As published

This recipe was extracted from Recipes for the million (1891), page 176. The excerpt below is the record exactly as published.

PORRIDGE (OATMEAL). — Put four large spoonfuls of coarse oatmeal into a basin, and gradually wet it with milk till it has taken up a quart, stir it briskly into a quart of boiling water, add a little salt, and boil till it becomes thick. Keep stirring all the while it is boiling, or it will become lumpy. It may also be made entirely with water. In this case, drop the meal gradually into the boiling water with a little salt, stirring constantly until it is thick. When done, pour into plates, and spread treacle or sugar over the top, or eat it with milk alone. Time, half an hour. PORRIDGE (ONION). — This is made in precisely the same manner as green peas porridge ; using a dozen good-sized onions or leeks instead of the peas. PORRIDGE (PEAS). — Boil a pint and a half of green peas in two quarts of water till they are tender. Then have ready four large spoonfuls of oatmeal mixed by degrees with a quart of milk

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