Collection of old British recipes with oats featured image.
Home   »  Collection of old recipes with oatmeal & oats

Collection of old recipes with oatmeal & oats

This is a collection of old recipes prepared with medium or steel-cut oatmeal, or oats such as old-fashioned oats or rolled oats. Also as these are very old recipes some may call for oat groats.

There will be porridges, gruels, drinks, breads, cakes, buns, biscuits, and much more, as oats have been a popular ingredient in Britain for many centuries and a staple ingredient in Scotland.

More recipes will be added as I find them, and I will include a photo of any recipes that I try out. Oats are a wonderfully frugal filling ingredient, so having access to lots of interesting old recipes that feature oats is very useful, especially with today’s rising food prices. Besides, being Scottish myself, I do love oats!

For useful directions, advice, and measurement conversions that will be handy while baking or cooking old recipes, do have a look at this helpful guide.

Table of Contents

Allied Cookery Arranged by Grace Clergue Harrison and Gertrude Clergue [1916]

OAT CAKES (Scotch)

Two lbs. of oatmeal, 6 ozs. of flour, 2 ozs. of sugar, ½ lb. of butter and lard, ½ oz. of carbonate of soda, ¼ oz. of tartaric acid, a little salt, milk.

Weigh the flour and meal onto the board, take the soda, acid, and salt, and rub these ingredients through a fine hair sieve onto the flour and meal; then add the sugar and fat, and rub together until smooth; make a bay or hole in the centre and work into a smooth paste with milk, taking care not to have it too dry or tight, or considerable trouble will be experienced in rolling out the cakes, as they will be found very short. Having wet the paste take small pieces about the size of an egg, and roll these out thin and round with a small rolling-pin, dusting the board with a mixture partly of oatmeal and flour. When rolled down thin enough, take a sharp knife and cut them in four, place them on clean, flat tins, and bake in a warm oven. These cakes require very careful handling or they will break all to pieces.

The Healthy Life Cook Book by Florence Daniel [Second Edition, 1915]

OATCAKE.

Mix medium oatmeal to a stiff paste with cold water. Add enough fine oatmeal to make a dough. Roll out very thinly. Bake in sheets, or cut into biscuits with a tumbler or biscuit cutter. Bake on the bare oven shelf, sprinkled with fine oatmeal, until a very pale brown. Flour may be used in place of the fine oatmeal, as the latter often has a bitter taste that many people object to. The cause of this bitterness is staleness, but it is not so noticeable in the coarse or medium oatmeal. Freshly ground oatmeal is quite sweet.

FINE OATMEAL BISCUITS.

2 ozs. flour, 3-1/2 ozs. Robinson’s “Patent” Groats, 2 ozs. castor sugar, 2 ozs. butter, 2 eggs.

Cream the butter and sugar, add the eggs, then the flour and groats, which should be mixed together. Roll out thin and cut out with a cutter. Bake in a moderate oven until a light colour.

FINE OATMEAL GRUEL.

1 heaped tablespoon Robinson’s “Patent” Groats, 1 pint milk or water.

Mix the groats with a wineglassful of cold water, gradually added, into a smooth paste, pour this into a stew-pan containing nearly a pint of boiling water or milk, stir the gruel on the fire (while it boils) for ten minutes.

PARKIN.

2 ozs. butter, 2 ozs. moist sugar, 6 ozs. best treacle, 1/2 lb. medium oatmeal, 1/4 lb. flour, 1/2 oz. powdered ginger, grated rind of 1 lemon.

Some people prefer the addition of carraway seeds to lemon rind. If these are used a level teaspoonful will be sufficient for the quantities given above. The old-fashioned black treacle is almost obsolete now, and is replaced commercially by golden syrup, many brands of which are very pale and of little flavour. To make successful Parkin a good brand of pure cane syrup is needed. I always use “Glebe.” This is generally only stocked by a few “high-class ” grocers or large stores, but it is worth the trouble of getting.

Some Food Reform Stores stock molasses, and this was probably used for the original Parkin. It is strongly flavoured and blacker than black treacle, but its taste is not unpleasant. For the sugar, a good brown moist cane sugar, like Barbados, is best. Put the treacle and butter (or nutter) into a jar and put into a warm oven until the butter is dissolved. Then stir in the sugar. Mix together the oatmeal, flour, ginger and seeds or lemon rind. Pour the treacle, etc., into this, and mix to a paste.

Roll out lightly on a well-floured board to a 1/4 inch thickness. Bake in a well-greased flat tin for about 50 minutes, in a rather slow oven. To test if done, dip a skewer into boiling water, wipe, and thrust into the Parkin; if it comes out clean the latter is done. Cut into squares, take out of tin, and allow to cool.

Victorian Recipes with oats from Dr Allinson’s Cookery Book [1858-1918]

Note: For the following recipes you can use any type of oats not just for example Allinson’s own brand of oat products.

Also, if a recipe calls for 1 gill, you can use 4 fl oz or 125 millilitres.

OATMEAL PORRIDGE.

Most people, I think, may know how to make porridge; but it is useful to know that if you take 1 pint of water to each heaped-up breakfastcupful of Allinson breakfast oats, you have just the amount of water for a fairly firm porridge. When the water has boiled, and you have stirred in the oats, place the saucepan on the side of the stove on an asbestos mat. Only an occasional stirring will be required, and there is no fear of burning the porridge. If the porridge is preferred thinner, 1 even cupful to 1 pint of water will be found the proportion.

OATMEAL BANNOCKS.

Cold porridge, Allinson fine wheatmeal. Stir sufficient of the meal into any cold porridge that may be left over to form a dough just firm enough to roll out. Well grease and sprinkle with flour some baking sheets, roll the dough to the thickness of 1/2 an inch, cut into triangular shapes, and bake until brown on both sides. Butter and serve hot.

CRISP OATMEAL CAKES.

1 lb. of oatmeal, 2 oz. of butter or oil (1 tablespoonful of oil is 1 oz.), 1 gill of cold milk. Make a dough of the butter, meal, and milk; shake meal plentifully on the board, turn the dough on to it, and having sprinkled this too with meal, work it a little with the backs of your fingers. Roll the dough out to the thickness of a crown piece, cut it in shapes, put the cakes on a hot stove, and when they are a little brown on the underside, take them off and place them on a hanger in front of the fire in order to brown the upper side; when this is done they are ready for use.

OATMEAL PANCAKES.

1/2 lb. of fine oatmeal, 4 eggs, 1 pint of milk. Make a batter of the ingredients, and fry the pancakes in butter, oil, or vege-butter in the usual way. These are very good, and eat very short. Serve with lemon and castor sugar.

OATMEAL PUDDING.

6 oz. of Allinson breakfast oats, 3 eggs, 2 oz. of soaked sago, 1 gill of milk, 2 oz. of sultanas, 2 oz. of currants, 1 even teaspoonful of cinnamon, sugar to taste, 1 oz. of butter. Mix the Allinson breakfast oats with the soaked sago, add the eggs, well beaten, the fruit, sugar, butter, cinnamon, and milk; stir all well, butter a mould, pour the mixture into it, cover with a cloth, and steam the pudding for 3 hours.

LONDON PUDDING.

2 oz. of Allinson steam cooked oats (to be obtained from any grocer in 2 lb. boxes), 1 large tablespoonful of sugar, 1/2 pint of milk, 1 oz. of butter and 1 pint of custard made with Allinson custard powder. Boil the milk with the oats, butter, sugar, cook gently for 15 minutes, then pour into a pie-dish and add to the mixture 1 pint of custard made according to recipe given, stir carefully and bake for 1-1/2 or 2 hours; let it cool for a short time before serving.

N.B.—This is a most delicious pudding.

Victorian Oat Recipes from New Vegetarian Dishes by Mrs Bowdich [1892]

Oatmeal Soup.

  • 3 carrots.
  • 3 turnips.
  • 3 onions.
  • 3 tablespoons coarse oatmeal.
  • 1 stick of celery.
  • 5 pints water.
  • 2½ ounces butter.
  • 2 teaspoons salt.
  • 1 dozen peppercorns.
  • 1 tablespoon chopped parsley.

Dissolve the butter in a large saucepan, slice the vegetables and fry them for a few minutes in the butter, but do not allow them to brown. Add water, peppercorns and salt, and boil two hours; then add oatmeal (which should have been previously soaked for a few hours), and boil three-quarters of an hour longer. Strain, return to the saucepan, add the parsley, simmer three minutes, and Serve.

Victorian Recipes from Cassell’s Vegetarian Cookery, A Manual of Cheap and Wholesome Diet [1891]

Oatmeal Porridge

Of all dishes used by vegetarians there are none more wholesome, more nourishing, or more useful as an article of everyday diet for breakfast than oatmeal porridge. When we remember that the Scotch, who, for both body and brain, rank perhaps first amongst civilised nations, almost live on this cheap and agreeable form of food, we should take particular pains in the preparation of a standing dish which is in itself a strong argument in favour of a vegetarian diet when we look at the results, both mentally and bodily, that have followed its use North of the Tweed.

The following excellent recipe for the preparation of oatmeal porridge is taken from a book entitled, “A Year’s Cookery,” by Phyllis Browne (Cassell & Co.):—“When there are children in the family it is a good plan, whatever they may have for breakfast, to let them begin the meal either with oatmeal porridge or bread-and-milk. Porridge is wholesome and nourishing, and will help to make them strong and hearty. Even grown-up people frequently enjoy a small portion of porridge served with treacle and milk. Oatmeal is either ‘coarse,’ ‘medium,’ or ‘fine.’ Individual taste must determine which of these three varieties shall be chosen. Scotch people generally prefer the coarsest kind.

The ordinary way of making porridge is the following—Put as much water as is likely to be required into a saucepan with a sprinkling of salt, and let the water boil. Half a pint of water will make a single plateful of porridge. Take a knife (a ‘spurtle’ is the proper utensil) in the right hand, and some Scotch, or coarse, oatmeal in the left hand, and sprinkle the meal in gradually, stirring it briskly all the time; if any lumps form draw them to the side of the pan and crush them out. When the porridge is sufficiently thick (the degree of thickness must be regulated by individual taste), draw the pan back a little, put on the lid, and let the contents simmer gently till wanted; if it can have two hours’ simmering, all the better; but in hundreds of families in Scotland and the North of England it is served when it has boiled for ten minutes or a quarter of an hour; less oatmeal is required when it can boil a long time, because the simmering swells the oatmeal, and so makes it go twice as far.

During the boiling the porridge must be stirred frequently to keep it from sticking to the saucepan and burning, but each time this is done the lid must be put on again. When it is done enough it should be poured into a basin or upon a plate, and served hot with sugar or treacle and milk or cream.

The very best method that can be adopted for making porridge is to soak the coarse Scotch oatmeal in water for twelve hours, or more (if the porridge is wanted for breakfast it may be put into a pie-dish over night, and left till morning).

As soon as the fire is lighted in the morning it should be placed on it, stirred occasionally, kept covered, and boiled as long as possible, although it may be served when it has boiled for twenty minutes. When thus prepared it will be almost like a delicate jelly, and acceptable to the most fastidious palate. The proportions for porridge made in this way are a heaped tablespoonful of coarse oatmeal to a pint of water.

“It is scarcely necessary to give directions for making—

“Bread and Milk, for everyone knows how this should be done. It may be said that the preparation has a better appearance if the bread is cut very small before the boiling milk is poured on it, and also that the addition of a small pinch of salt takes away the insipidity. Rigid economists sometimes swell the bread with boiling water, then drain this off and pour milk in its place. This, however, is almost a pity, for milk is so very good for children; and though recklessness is seldom to be recommended, a mother might well be advised to be reckless about the amount of her milk bill, provided always that the quantity of milk be not wasted, and that the children have it.”

Milk Porridge

Take a tablespoonful of oatmeal and mix it up in a cup with a little cold milk till it is quite smooth, in a similar way as you would mix ordinary flour and milk in making batter. Next put a pint of milk on to boil, and as soon as it boils mix in the oatmeal and milk, and let it boil for about a quarter of an hour, taking care to keep stirring it the whole time. The fire should not be too fierce, as the milk is very apt to burn. Flavour this with either salt or sugar.

Victorian Oat Recipes from A Plain Cookery Book for the Working Classes BY CHARLES ELMÉ FRANCATELLI, [1852]

Gruel made with Oatmeal.

In the absence of groats, oatmeal furnishes the means of making excellent gruel. Mix two table-spoonfuls of oatmeal with a gill of cold water; pour this into a saucepan containing a pint of hot water, stir the gruel on the fire while it boils very gently for about a quarter of an hour, then sweeten with moist sugar, or, if preferred, the gruel may be eaten with a little salt and a bit of butter.

How to make Caudle.

Mix four ounces of prepared groats or oatmeal with half a pint of cold ale in a basin, pour this into a saucepan containing a quart of boiling ale, or beer, add a few whole allspice, and a little cinnamon, stir the caudle on the fire for about half an hour, and then strain it into a basin or jug; add a glass of any kind of spirits, and sugar to taste.

Oatmeal Porridge for Six Persons.

To five pints of skim or buttermilk, add a couple of onions chopped fine, and set them to boil on the fire; meanwhile, mix six table-spoonfuls of oatmeal with a pint of milk or water very smoothly, pour it into the boiling milk and onions, and stir the porridge on the fire for ten minutes; season with salt to taste.

Economical Pot Liquor Soup.

A thrifty housewife will not require that I should tell her to save the liquor in which the beef has been boiled; I will therefore take it for granted that the next day she carefully removes the grease, which will have become set firm on the top of the broth, into her fat pot; this must be kept to make a pie-crust, or to fry potatoes, or any remains of vegetables, onions, or fish. The liquor must be tasted, and if it is found to be too salt, some water must be added to lessen its saltness, and render it palatable. The pot containing the liquor must then be placed on the fire to boil, and when the scum rises to the surface it should be removed with a spoon.

While the broth is boiling, put as many piled-up table-spoonfuls of oatmeal as you have pints of liquor into a basin; mix this with cold water into a smooth liquid batter, and then stir it into the boiling soup; season with some pepper and a good pinch of allspice, and continue stirring the soup with a stick or spoon on the fire for about twenty minutes; you will then be able to serve out a plentiful and nourishing meal to a large family at a cost of not more than the price of the oatmeal.

Broth made from Bones for Soup.

Fresh bones are always to be purchased from butchers at about a farthing per pound; they must be broken up small, and put into a boiling-pot with a quart of water to every pound of bones; and being placed on the fire, the broth must be well skimmed, seasoned with pepper and salt, a few carrots, onions, turnips, celery, and thyme, and boiled very gently for six hours; it is then to be strained off, and put back into the pot, with any bits of meat or gristle which may have fallen from the bones (the bones left are still worth a farthing per pound, and can be sold to the bone-dealers).

Let this broth be thickened with peasemeal or oatmeal, in the proportion of a large table-spoonful to every pint of broth, and stirred over the fire while boiling for twenty-five minutes, by which time the soup will be done. It will be apparent to all good housewives that, with a little trouble and good management, a savoury and substantial meal may thus be prepared for a mere trifle.

The Lady’s Own Cookery Book, And New Dinner-Table Directory; In which will be found A LARGE COLLECTION OF ORIGINAL RECEIPTS, Including not only THE RESULT OF THE AUTHERESS’S MANY YEARS OBSERVATION, EXPERIENCE, AND RESEARCH, but also the CONTRIBUTIONS OF AN EXTENSIVE CIRCLE OF ACQUAINTANCE: Adapted to the use of PERSONS LIVING IN THE HIGHEST STYLE, as well as those of MODERATE FORTUNE. [1844]

Leek Porridge.

Peel twelve leeks; boil them in water till tender; take them out and put them into a quart of new milk; boil them well; thicken up with oatmeal, and add salt according to the taste.

Scotch Pottage.

Place a tin saucepan on the fire with some boiling water; stir in Scotch oatmeal till it is of the desired consistence: when done, pour it in a basin and add milk or cream to it. It is more nutritious to make it of milk instead of water, if the stomach will bear it. The Scotch peasantry live entirely on this strengthening food. The best Scotch oatmeal is to be bought at Dudgeon’s, in the Strand.

THE COOK AND HOUSEKEEPER’S COMPLETE AND UNIVERSAL DICTIONARY; INCLUDING A SYSTEM OF MODERN COOKERY, IN ALL ITS VARIOUS BRANCHES, ADAPTED TO THE USE OF PRIVATE FAMILIES: ALSO A VARIETY OF ORIGINAL AND VALUABLE INFORMATION. BY Mrs. MARY EATON. (1823)

FLUMMERY.

Steep in cold water, for a day and a night, three large handfuls of very fine white oatmeal. Pour it off clear, add as much more water, and let it stand the same time. Strain it through a fine hair sieve, and boil it till it is as thick as hasty pudding, stirring it well all the time. When first strained, put to it one large spoonful of white sugar, and two of orange flower water. Pour it into shallow dishes, and serve it up with wine, cider, and milk; or it will be very good with cream and sugar.

FRENCH PORRIDGE.

Stir together some oatmeal and water, and pour off the latter. Put fresh in, stir it well, and let it stand till the next day. Strain it through a fine sieve, and boil the water, which must be small in quantity, adding some milk while it is doing. With the addition of toast, this is much in request abroad, for the breakfast of weakly persons.

MILK PORRIDGE.

Make a fine gruel of half grits well boiled, strain it off, add warm or cold milk, and serve with toasted bread.

Oat cakes.

These may be made the same as muffins, only using fine Yorkshire oatmeal instead of flour. Another sort is made of fine oatmeal, warm water, yeast and salt, beat to a thick batter, and set to rise in a warm place. Pour some of the batter on a baking stone, to any size you please, about as thick as a pancake. Pull them open to butter them, and set them before the fire. If muffins or oat cakes get stale, dip them in cold water, and crisp them in a Dutch oven.

OATMEAL. (not a recipe)

This article has undergone a very considerable improvement, since the introduction of what are termed Embden Groats, manufactured in England it is true, out of Dutch oats, but of a quality superior to any thing before known in this country under the name of oatmeal, and which may now be had of almost all retailers at a moderate price.

OATMEAL FLUMMERY.

Put three large handfuls of fine oatmeal into two quarts of spring water, and let it steep a day and a night. Pour off the clear water, put in the same quantity of fresh water, and strain the oatmeal through a fine sieve. Boil it till it is as thick as hasty pudding, keep it stirring all the time, that it may be smooth and fine. When first strained, a spoonful of sugar should be added, two spoonfuls of orange flower-water, two or three spoonfuls of cream, a blade of mace, and a bit of lemon peel. When boiled enough, pour the flummery into a shallow dish, and serve it up.

OATMEAL PUDDING.

Pour a quart of boiling milk over a pint of the best oatmeal, and let it soak all night. Next day beat two eggs, and mix a little salt. Butter a bason that will just hold it, cover it tight with a floured cloth, and boil it an hour and a half. Eat it with cold butter and salt. When cold, slice and toast it, and eat it as oat-cake, buttered.

SCOTCH BURGOO.

This is a sort of oatmeal hasty pudding without milk, much used by the Scotch peasantry; and as an example of economy, is worthy of being occasionally adopted by all who have large families and small incomes. It is made in the following easy and expeditious manner. To a quart of oatmeal, add gradually two quarts of water, so that the whole may mix smoothly. Stir it continually over the fire, and boil it for a quarter of an hour. Take it up, and stir in a little salt and butter, with or without pepper. This quantity will provide five or six persons with a tolerable meal.

SCOTCH LEEK SOUP.

Prepare a sheep’s head, either by cleaning the skin very nicely, or taking it off, as preferred. Split the head in two, take out the brains, and put it into a kettle with plenty of water. Add a large quantity of leeks cut small, with pepper and salt. Stew these very slowly for three hours. Mix as much oatmeal as will make the soup pretty thick, and make it very smooth with cold water. Pour it into the soup, continue stirring it till the whole is smooth and well done, and then serve it up.

WATER GRUEL.

Mix by degrees a large spoonful of oatmeal with a pint of water in a saucepan, and when smooth, boil it. Or rub the oatmeal smooth in a little water, and put it into a pint of water boiling on the fire. Stir it well, and boil it quick, but do not suffer it to boil over. In a quarter of an hour strain it off, add salt and a bit of butter when eaten, and stir it together till the whole is incorporated. To make it however in the quickest manner, mix a spoonful of ground oatmeal very smooth, with as much hot water as will just liquify it. Then gradually pour upon it a pint of boiling water, stirring it all the time to keep it smooth. It may be cooled by pouring it from one basin to another till it is fit to drink. Water gruel made in this way is very smooth and good, and being prepared in a few minutes, it is particularly useful when wanted in haste, to assist the operation of medicine.

WHITE CAUDLE.

Boil four spoonfuls of oatmeal in two quarts of water, with a blade or two of mace, and a piece of lemon peel; stir it often, and let it boil a full quarter of an hour, then strain it through a sieve for use; when you use it, grate in some nutmeg, sweeten it to your palate, and add what white wine you think proper: if it is not for a sick person, you may squeeze in a little lemon juice.

Georgian oat recipes from The Art of Cookery Made Easy and Refined By John Mollard, Cook, [1802]

Oatmeal Pottage, or Gruel.

Mix together three table spoonfuls of oatmeal, a very little salt, and a quart of water; put them over a fire, and let it boil gently for half an hour. Then skim and strain it, add to it an ounce of fresh butter, some loaf sugar, a little brandy, and grated nutmeg; or instead of these ingredients put pepper, salt, and fresh butter, to the palate; then boil it again five minutes, mix it till very smooth, and let it be of a moderate consistence.

Recipes from English Housewifry by Elizabeth Moxon [1764]

OAT-MEAL CAKES.

Take a peck of fine flour, half a peck of oat-meal, and mix it well together; put to it seven eggs well beat, three quarts of new milk, a little warm water, a pint of sack, and a pint of new yeast; mix all these well together, and let it stand to rise; then bake them. Butter the stone every time you lie on the cakes, and make them rather thicker than a pan-cake.

Stuart Era Oat Recipes from The Accomplisht Cook, or The Art & Mystery of Cookery [1685]

To mak Oatmeal puddings, called Isings.

Take a quart of whole oatmeal, being picked, steep it in warm milk over night, next morning drain it, and boil it in a quart of sweet cream; and being cold put to it six eggs, of them but three whites, cloves, mace, saffron, pepper, suet, dates, currants, salt, sugar. This put in bags, guts, or fowls, as capon, &c.

If green, good store of herbs chopped small.

Pottage of Mutton, Veal, or Beef, in the English Fashion.

Cut a rack of mutton in two pieces, and take a knuckle of veal, and boil it in a gallon pot or pipkin, with good store of herbs, and a pint of oatmeal chopped amongst the herbs, as tyme, sweet marjoram, parsley, chives, salet, succory, marigold-leaves and flowers, strawberry-leaves, violet-leaves, beets, borage, sorrel, bloodwort, sage, pennyroyal; and being finely boil’d, serve them on fine carved sippets with the mutton and veal, &c.


To make an Oatmeal Pudding.

pot

Pick a quart of whole oatmeal, being finly picked and cleansed, steep it in warm milk all night, next morning drain it, and boil it in three pints of cream; being boil’d and cold put to it six yolks of eggs and but three whites, cloves, mace, saffron, salt, dates slic’t, and sugar, boil it in a napkin, and boil it as the bread-pudding, serve it with beaten butter, and stick it with slic’t dates, and scrape sugar; or you may bake these foresaid materials in dish, pye, &c.

Sometimes add to this pudding raisins of the sun, and all manner of sweet herbs, chopped small, being seasoned as before.188

Other Oatmeal Pudding.

Take great oatmeal, pick it and scale it in cream being first put in a dish or bason, season it with nutmeg, cinamon, ginger, pepper, and currants, bake it in a dish, or boil it in a napkin, being baked or boiled, serve it with beaten butter, and scraping sugar.

Otherways.

Season it with cloves, mace, saffron, salt, and yolks of eggs, and but five that have whites, and some cream to steep the groats in, boil it in a napkin, or bake it in a dish or pye.

To make Oatmeal Pudding-pies.

abstract shape

Steep oatmeal in warm milk three or four hours, then strain some blood into it of flesh or fish, mix it with cream, and add to it suet minced small, sweet herbs chopped fine, as tyme, parsley, spinage, succory, endive, strawberry leaves, violet leaves, pepper, cloves mace, fat beef-suet, and four eggs; mingle all together, and so bake them.

To make an Oatmeal Pudding boil’d.

Take the biggest oatmeal, mince what herbs you like best and mix with it, season it with pepper and salt, tye it strait in a bag, and when it is boild, butter it and serve it up.

Oatmeal Pudding otherwise of fish or flesh blood.

Take a quart of whole oatmeal, steep it in warm milk over night, & then drain the groats from it, boil them in 189a quart or three pints of good cream; then the oatmeal being boil’d and cold, have tyme, penniroyal, parsley, spinage, savory, endive, marjoram, sorrel, succory, and strawberry leaves, of each a little quantity, chop them fine, and put them to the oatmeal, with some fennil-seed, pepper, cloves, mace, and salt, boil it in a napkin, or bake it in a dish, pie, or guts.

Sometimes of the former pudding you may leave out some of the herbs, and add these, penniroyal, savory, leeks, a good big onion, sage, ginger, nutmeg, pepper, salt, either for fish or flesh days, with butter or beef-suet, boil’d or baked in a dish, napkin, or pie.

Milk Pottage.

Boil whole oatmeal, being cleanly picked, boil it in a pipkin or pot, but first let the water boil; being well boil’d and tender, put in milk or cream, with salt, and fresh butter, &c.

The Queen-like Closet or Rich Cabinet by Hannah Woolley Stored with all manner of RARE RECEIPTS For Preserving, Candying and Cookery. Very Pleasant and Beneficial to all Ingenious Persons of the FEMALE SEX. [1670] 2nd Edition

To make fine Water-Gruel.

Take the best Oatmeal beaten, and steep it in water all night, the next day strain it, and boil it with a Blade of Mace, and when it is enough, put in some Raisins and Currants which have been infused in a Pot (in a Pot of seething Water) and a little Wine, a little Salt, a little Sugar, and so eat it.

To make a dry Oatmeal Pudding.

Take your Oatmeal well picked, and put into it a little Salt, some Raisins and Currants, and some beaten spice, and good store of Beef Suet finely shred, so tie it up hard in a Cloth, and let your water boil when you put it in; and let it boil very well; if you would butter it, then leave out the Suet; and if you would leave out the Fruit, then put in sweet herbs good store.

error: Content is protected !!