Recipes > Rice, Cereals, Grains > Oats > Oatmeal Porridge

Oatmeal Porridge


  • 1/2 pound of coarse oatmeal
  • 1 quart of water


Put the water on to boil.

When boiling, sprinkle in the oatmeal, stirring all the time.

When it thickens, put it by the side of the fire, and stir occasionally.

Cook it for quite three-quarters of an hour, longer if possible.

When the time can be allowed, three hours will not be too long a time, especially if the porridge is for anyone with a weak digestion.

A better plan is to put the saucepan containing it, after the contents have boiled for ten minutes, to stand in a saucepan of briskly boiling water; it will then cook without danger of burning, and may be left for any length of time; care only being taken that the water in the under saucepan does not boil away.


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The Skilful Cook (1905).

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