Rolled Oats
A historical recipe from The Community Cook Book, by Anonymous (1914).
A historical recipe
The Community Cook Book, by Anonymous (1914). Project Gutenberg eBook #24387.
From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards.
Credit
From The Community Cook Book, by Anonymous (1914). Digitised by Project Gutenberg, eBook #24387 (https://www.gutenberg.org/ebooks/24387). Public domain in the USA; its status may differ elsewhere.
What was changed: As printed, from the book's text; Project Gutenberg's header and licence removed. Ingredient lines were read out of the text by a program. A historical recipe, not current advice.
Ingredients 3 ingredients
- one cup of rolled oats
- two and a half cups of water
- one teaspoon of salt
Method
- Remove any husks or pieces from one cup of rolled oats.
- Put two and a half cups of water, one teaspoon of salt and oats into a pan that fits into a cooker pail.
- Boil until slightly thickened, stirring frequently;
- put pan over a cooker pail of boiling water and put into a cooker for from four to twelve hours.
- This is the ideal way to prepare rolled oats, as it is almost impossible to cook it too long.
Plating
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