How long does the oat water take?

About 2.5 hours in all. The oats sit in the boiling water under a lid until the mixture has gone cold – then the lemon juice is added and everything is strained.

100 g rolled oats, the peel of 1/4 lemon, 15 g sugar, 1 liter boiling water and the juice of 1/2 lemon. The recipe makes about 4 servings.

Why are the oats rinsed and scalded?

Rinsing and scalding cleans the oats and gives a clearer, cleaner-tasting oat water. Then put them in the crock with lemon peel and sugar before pouring over the water.

What was oat water used for?

It belongs to "Sickroom Care and Invalid Cookery" in Henriette Schønberg Erken's Stor kokebok (1914, p. 658) – a mild, thirst-quenching drink for the sick.

Oat Water

Name: Oat Water
Prep time: 10 min
Cook time: 2 h 20 min
Total time: 2 h 30 min
Yield: 4 servings
Cuisine: Norwegian
Ingredients: 100 g rolled oats; 0.25 pcs lemon peel (the peel of 1/4 lemon); 15 g sugar; 1 l boiling water; 0.5 pcs lemon (the juice)

Oat water: 100 g scalded rolled oats are steeped with lemon peel and 15 g sugar in 1 liter boiling water until cold; lemon juice is added and the drink is strained.

Source: Henriette Schønberg Erken, Stor kokebok, 1914-utg. s. 658 (falt i det fri)

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About the dish

Oat water is a mild, filling drink that was given to the sick and to children; the method continues on the next page of the book.

How to make it

1
Rinse the oats
Rinse the rolled oats and pour boiling water over them (scald them).
2
Put in a crock
Put the oats in a crock or jug together with the lemon peel and the sugar.
3
Steep
Pour the boiling water over, cover, and let it stand until completely cold.
4
Strain
Add the lemon juice, strain the drink and serve cold.

Changes from the original

Measures in modern units. The "crock" can be replaced with a jug or bowl.

Tidsmaskin – hva endret seg?

Velg to utgaver og se hva Henriette Schønberg Erken la til, fjernet eller endret mellom dem.

Fra1914 1949 Modernisert

Til1914 1949 Modernisert

1914 (korrekturlest, s. 658) → 1949 (korrekturlest, s. 791)~54% av teksten endretfjernetlagt til

100 gr. havregryn ~~skal~~ skall av ~~1/4 citron~~ 3/4 sitron 15 gr. sukker 1 i l. kokende ~~vand~~ vann saft av ~~1/2 citron.~~ 3/4 sitron. Grynene skylles, ~~skoldes~~ skåldes og ~~lægges~~ legges med ~~citronskallet~~ sitronskallet og sukker i en krukke, ~~paaheldes vandet, tildækkes~~ påhelles vannet, tildekkes og ~~staar,~~ står til det er koldt. ~~Citronsaften haves~~ Sitronsaften has i, siles.

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Frequently asked questions

How long does the oat water take?: About 2.5 hours in all. The oats sit in the boiling water under a lid until the mixture has gone cold – then the lemon juice is added and everything is strained.
What do I need?: 100 g rolled oats, the peel of 1/4 lemon, 15 g sugar, 1 liter boiling water and the juice of 1/2 lemon. The recipe makes about 4 servings.
Why are the oats rinsed and scalded?: Rinsing and scalding cleans the oats and gives a clearer, cleaner-tasting oat water. Then put them in the crock with lemon peel and sugar before pouring over the water.
What was oat water used for?: It belongs to "Sickroom Care and Invalid Cookery" in Henriette Schønberg Erken's Stor kokebok (1914, p. 658) – a mild, thirst-quenching drink for the sick.

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