Scotch Sowins

Ingredients

• two pounds and a half of coarse oatmeal
• a pint of buttermilk
• five pints of lukewarm water
• adding salt

Method

1. 1

   Mix two pounds and a half of coarse oatmeal with a pint of buttermilk, and five pints of lukewarm water; cover it, and place it a little distance from the fire; let it remain thirty-six hours; then pour off the liquid, and add more water, changing the water two succeeding days.

2. 2

   Then put some of the meal into a hair sieve, adding plenty of water, and knocking the sieve with the hand, to make the finer particles of the oatmeal pass through, leaving the coarser part.

3. 3

   Again let it remain eight or ten hours; then pour off the water, and put the remainder into a pan, lined with earthenware, adding salt, and water sufficient to make it about the thickness of oatmeal porridge; stir it constantly while on the fire, and let it boil till it becomes smooth.

Nutrition per serving

Estimated from matched ingredients across 8 servings.

As published

This recipe was extracted from Vegetarian cookery (1891) by Martha Brotherton, page 150. The excerpt below is the record exactly as published.

Scotch Sowins. Mix two pounds and a half of coarse oatmeal vdth a pint of buttermilk, and five pints of lukewarm water ; cover it, and place it a little distance from the fire ; let it remain thirty -six hours ; then pour off the liquid, and add more water, changing the water two succeeding days ; then put some of the meal into a hair sieve, adding plenty of water, and knocking the sieve with the hand, to make the finer particles of the oatme.al pass through, leaving the coarser part. Again let it remain eight or ten hours ; then pour off the water, and put the remainder into a pan, lined with earthenware, adding salt

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