Known as a British recipe, with similar versions prepared across other nations.
From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards. Printed in United Kingdom: that says where the book was made, not where the dish comes from.
Keep children and pets away from the hob and the oven, and keep oven gloves and a lid within reach.
Boiling water and steam. Turn pan handles inward, away from the edge of the hob. Lift lids away from you, and pour hot water away from your body: steam burns too.
Method
Chef Wood
Hello, I'm Chef Wood. Ask me anything about this recipe, whenever you like. Press play, or say “next”, and I'll read you the steps one at a time.
Chef Wood answers only when you ask, so take all the time you need. His answers come from AI and are general cooking guidance.
Boil a quart of water, and when boiling sprinkle the oatmeal into the water, stirring the same time with a wooden spoon until it thickens ;
let it boil for a few minutes, add a little salt, and serve on soup plates or a dish, eat with treacle, brown sugar and butter, or milk.
The coarse Scotch oatmeal is the best for the purpose.
United Kingdom
Saucepan
Wooden spoon