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OATMEAL
Garrett, Theodore Francis (edited by). 1898. the Encyclopedia of Practical Cookery. L. Upcott Gill, 170, Strand, W.C. London. Vol. III
is the condiment which, in a little water, makes the drink of the frugal harvester; as porridge, or in some kindred form, it is his breakfast; as cake, it forms with cheese his dinner, and on high days and holidays, made into fancy dishes. Oatmeal is the grain of the oat (Avena sativa) deprived of the skin, kiln-dried, and afterwards ground in a mill. it is remarkably rich in oily or fatty matter, and as a flesh-former it holds a high rank. There are three kinds of oatmeal, ocarse, fine, and groats, the latter being unground and the coarse or fine depending upon the grinding.
Igoe, Robert S. 1983. Dictionary of Food Ingredients. Van Nostrand and Reinhold Company.
is the meal produced by grinding oats after removal of the husk.
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Compiled for Food Resource http://food.oregonstate.edu |