Chef Tomas Sohlberg,
Stella’s Cafe & Bakery
Hannah Glasse’s The Art of Cookery Made Plain and Easy, 1747, includes a recipe for water gruel made of oatmeal and water, and flavoured with butter and pepper. It was also served with wine sauce, sherry and dried fruits.
2 cups quick rolled oats
1 cup 2% milk
1 cup filtered water
1 tsp salt
1 Tbsp butter and/or fresh fruit, to garnish
1. In a pot, over medium heat, place the oats, milk, water and salt.
2. Bring to a boil, stirring constantly for one minute.
3. Spoon hot oatmeal into serving bowls. Garnish with butter or your favourite fruit.
Yield 2 servings