Oatmeal soaked overnight in milk, eggs added and boiled, "Eat it with cold butter and salt. When cold, slice and toast it, and eat it as oat-cake, buttered." (Eaton 1822).
Original Receipt in 'The Cook and Housekeeper's Dictionary' by Mary Eaton (Eaton 1822);
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.
There are several dishes of this name: (1) (2) (3) (4)
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