We’ve seen recipes for oatmeal cookies (with and without raisins), oatmeal in Victorian bath water (to soften and whiten skin), and more. Who knew that Victorian Oatmeal Porridge Recipes could require significantly more instructions (and a dedicated saucepan!) than any other vintage recipe?
Some Victorians spoke of oatmeal as if it were a mainstay of their diets. Others claimed oats were fit only for animal fodder or for use in baths to soften skin… but food? Ugh. No. Why were beliefs so polarized? Why did Victorian-Americans have an aversion to oats?
In support of my other articles about oatmeal in the recipes of Victorian-era Americans, this post contains a lengthy vintage newspaper clipping, an article titled “Oatmeal for Food”. Originally published: Green-Mountain Freeman of Montpelier, Vermont on May 21, 1873. Included as a careful transcription, maintaining formatting, spelling, punctuation, paragraph length, and more. Also includes the digital images from the nearly 150-year old newspaper.