Breakfast — the morning meal
Oatmeal Porridge with Maple Syrup
EverydayDocumented🍯facile15 min
A thick, comforting oatmeal, sweetened with a drizzle of maple syrup and topped with a splash of cream. The quiet fuel of cold Massachusetts mornings.
Breakfast — the morning meal
A thick, comforting oatmeal, sweetened with a drizzle of maple syrup and topped with a splash of cream. The quiet fuel of cold Massachusetts mornings.
Before the day dawns over Cambridge, I would heat the oats slowly, without rushing, for a good porridge requires patience — like examining a plate where a thousand stars are hidden. I would pour in a stream of maple syrup, never more, for simplicity suits those who must work long. Believe me, my child: a belly well lined with porridge is better than a mind distracted by hunger, and the Lord never reproached anyone for having breakfasted sensibly.
Ingredients
- •Oat flakes or groats — two handfuls per person (base)
- •Water and fresh milk — to cover (cooking liquid)
- •Pinch of salt — a pinch (seasoning)
- •Maple syrup — a drizzle (sweetener)
- •Heavy cream — a spoonful (finish)
How it was made : Oats were cooked slowly on the corner of the wood stove, sometimes overnight for steel-cut groats. Since refined sugar was expensive, they sweetened with local maple syrup or molasses rather than white sugar.
Sources : Fannie Farmer, The Boston Cooking-School Cook Book, 1896