Late 19th-century Recipes Calling for Oatmeal

Late 19th-century Recipes Calling for Oatmeal

Oatmeal took its place in the Victorian-American kitchen in the late 19th century. We’ve discovered oatmeal cookies (with and without raisins), oatmeal porridge, oatmeal in toiletries; now more late 19th-century recipes that call for oats. Delicious dishes like oatmeal puddings, oatmeal custards, oatmeal cream pie, oatmeal muffins, oatmeal biscuits (sweet), “parkin”… and a rather scary option– Oatmeal Soup.

Victorian Oatmeal Porridge Recipe

Victorian Oatmeal Porridge Recipe

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?

Oatmeal in the Victorian Toilette

Oatmeal in the Victorian Toilette

In this Blog Article Series about Victorians and Oatmeal, we’ve seen cookies (both with and without raisins), Victorian attitudes about oats for food (rather than fodder), and vintage newspaper clippings highlighting the attitudes of some American Victorians. This article is still about oatmeal–and Victorian woman using those rolled oats in bath sachets to soften the skin. See the Victorian-American bath sachet recipe(s).

Oatmeal and Victorian America’s Attitude

Oatmeal and Victorian America’s Attitude

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?

Oatmeal for Food, 1873

Oatmeal for Food, 1873

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.

Victorian Oatmeal RAISIN Cookies

Victorian Oatmeal RAISIN Cookies

Near the year 1900, Victorian-American cooks finally started combining raisins (which they had plenty of uses for) and oatmeal–a grain they’d only recently begun accepting. This article contains several vintage recipes from nineteenth century newspapers: raisins in other late-Victorian recipes, and at last–chopped raisins IN oatmeal cookies.