Scotch Sowins

Ingredients

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

Method

1. 1

   Mix oatmeal with buttermilk and water, let sit for 36 hours, pour off liquid, and repeat with fresh water.

2. 2

   Sieve and boil until smooth.

Nutrition per serving

Estimated from matched ingredients across 6 servings.

As published

This recipe was extracted from The thorough good cook (1895) by George Augustus Sala, page 241. The excerpt below is the record exactly as published.

Scotch Sowins. Mix two pounds and a half of coarse oatmeal with a pint of buttermilk, and five pints of lukewarm water ; cover it, place it a little distance from the fire, let it remain thirty-six hours ; 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 oatmeal pass through 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, 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. 21. Mush. Stir Indian meal into boiling water, by degrees, with a mush stick, addins^ a little salt

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