As I was thinking about my impending trip to Scotland, I find myself thinking of making a belly-warming bowl of old-fashioned porridge for breakfast. To put you all in the mood, I came across this classic fairy tale by the Brothers Grimm.
Jacob and Wilhelm Grimm
So, care to make some porridge of your own? Ancient Scots would use a spurtle, which is the antiquated take on a wooden spoon. Long, cylindrical and often decoratively carved, with a slightly pointed end, the wooden spurtle would help cooks stir the oats to keep them smooth.
Here’s the perfect classic recipe, which has changed precious little for centuries:
250 ml water or milk
50 grams oats (Scots and Irish use steel-cut or pinhead oats)
pinch of salt
cinnamon to taste
1. In medium saucepan, combine ingredients and bring to a boil.
2. Simmer for approximately five minutes until oats are tender.
Now, to dress up the basic porridge, consider stirring in 1/2 a chopped
**Originally published in 1815 as volume 2, no. 17. Translation of the Children’s and Household Tales — Grimms’ Fairy Tales no. 103 by Margaret Hunt in 1884 (corrected by D.L. Asliman in 2000).