Go Back
–+ servings
a bowl of 1800's style oatmeal

Oatmeal (1883 Recipe)

This classic 1800's method for cooking oatmeal is not quick, but the resulting porridge is light and uniform in texture, almost fluffy, with a pleasant and wholesome flavor.
Print Recipe Pin Recipe
Servings: 6
Calories: 28kcal

Ingredients

  • 2 quarts water
  • 1 cups oatmeal
  • ½ teaspoon salt

Instructions

  • Have about two quarts of boiling water in a large stewpan, and into it stir one cup of oatmeal, which you have already wet with cold water; boil this an hour, stirring often, and then add half a spoonful of salt and boil an hour longer.
  • If it should get too stiff add more boiling water; or if too thin, boil a little longer: you cannot boil it too much. The only trouble there is in cooking oatmeal is that it takes a long time, and surely no one will let that stand in the way when it is so much better for having the extra time. It is also very necessary that there be an abundance of water to begin with; if not, it will never be as good, no matter how much may be added after it has been cooking any time.

Nutrition

Calories: 28kcal | Carbohydrates: 5g | Protein: 1g | Fat: 1g | Saturated Fat: 0.1g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 0.2g | Sodium: 211mg | Potassium: 27mg | Fiber: 1g | Sugar: 0.1g | Calcium: 13mg | Iron: 0.4mg
Tried this recipe?Let us know how it was!