[Sca-cooks] Oat processing in the 16th century

Johnna Holloway johnnae at mac.com
Tue Mar 22 03:40:39 PDT 2011

This method for grinding oats was not revolutionary. It had been used  
for centuries. Oats were hulled by passing them between two stone  
wheels turning in opposite directions. The hulls and residue were  
sifted out of the oat grains, which are known as groats. The groats  
were crushed under a second set of millstones, producing a meal that  
could be eaten after it       was cooked for three to four hours. But  
there was still enough powdery residue in the groats that the cooked  
oatmeal was pasty and lumpy.

  I'll see what I can dig up later in EEBO. I think there is a  
description in Harrison.


On Mar 21, 2011, at 11:41 PM, wheezul at canby.com wrote:

> It occurs to me that I know very little about oat processing, much  
> less
> the period methods.  A kamm can be a comb - is this a way of  
> processing
> oats?  Or can kamm relate to a cog in machine? Perhaps someone here  
> can
> tell me a little more about the technology in use during this time  
> period?
> Thank you,
> Katherine

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