Oatmeal Hasty-pudding

The Art Of Cookery · Hannah Glasse · 1747

Source: The Art Of Cookery
Status: success · extracted 12 days ago
Not a recipe: No

Ingredients (9)

a quart of water ↝ Water, tap [Tap water]
a piece of butter ↝ Butter, stick, unsalted [Dairy and Egg Products]
some salt ↝ Salt, table, iodized [Spices and Herbs]
the oatmeal ↝ Oatmeal, NFS [Oatmeal]
pieces of butter ↝ Butter, stick, unsalted [Dairy and Egg Products]

to serve

wine and sugar ↝ Wine, rice [Wine]
ale and sugar ↝ Beverages, carbonated, ginger ale [Beverages]
cream ↝ Cream, whipped [Cream cheese, sour cream, whipped cream]
new milk ↝ Soup, clam chowder, new england, canned, prepared with equal volume low fat (2%) milk [Soups, Sauces, and Gravies]

Instructions (6)

Take a quart of water, set it on to boil.
Put in a piece of butter, and some salt.
When it boils, stir in the oatmeal as you do the flour, till it is of a good thickness.
Let it boil a few minutes.
Pour it in your dish, and stick pieces of butter in it, or eat with wine and sugar, or ale and sugar, or cream or new milk.
This is best made with Scotch oatmeal.

Original Text

To make Oatmeal Hasty-pudding.
TAKE a quart of water, set it on to boil, put in a piece of butter, and some salt; when it boils, stir in the oatmeal as you do the flour, till it is of a good thickness. Let it boil a few minutes, pour it in your dish, and stick pieces of butter in it, or eat with wine and sugar, or ale and sugar, or cream or new milk. This is best made with Scotch oatmeal.

Notes

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