CookEat Recipe
Slow-Cooked Quaker Oats
Oats simmered in milk and water for an hour, served with separate cold milk. Source : Alexander Filippini, The International Cook Book (1906), filippini-1906-0105. Adaptation documentaire ; illustration synthétique. Recette non cuisinée ni mesurée par cette campagne. Adaptations : Choose a clearly labelled oat product that remains coherent for the printed hour; Quaker is the historical named product, not proof of a current formulation. Stir frequently enough to prevent scorching and add no unprinted sweetener. Limites : This documented adaptation uses milk for the separate service. The service amount, cooked yield and diner count are not specified. The historical oat product and current formulation may differ; no physical cooking trial is claimed.
Method
Steps
Step 1
Combine the cold milk, water and salt in a suitable saucepan and bring just to a boil, stirring near the bottom.
Step 2
Stir in the oats. Simmer slowly for the printed full hour, stirring the bottom periodically so the milk and oats do not scorch; adjust heat rather than assigning an unprinted temperature.
Step 3
Spoon into a clean serving bowl and offer cold milk separately. The amount of serving milk is not specified.
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