Hands up if you’re a porridge eater – because we know there are more than a few of you out there! In fact, porridge is such a healthy, hearty, economic and delicious breakfast cereal, its popularity is actually on the rise. For those who still have their doubts about it, it now comes with an intriguing range of scrumptious additional ingredients. But to get back to where it all began, join us as we dive into a bowl of Scottish history!
1. It’s claimed that early Scottish Highlanders ate their porridge standing up. Some claim it was so they could be ready to accost any enemies who might arrive during breakfast! Others say it was a sign of respect for the cereal itself. But we’re on the side of those who claim the working men of the family could hold more porridge standing up than if they were sitting down. This certainly fits with the Scottish saying “A staunin’ sack fills the fu’est” (a standing sack fills the fullest)!
2. In Scottish history, porridge wasn’t only served at breakfast. In fact, it kept workers going throughout the day. As carrying a bowl of cereal wasn’t the most convenient thing to have to do, porridge was first solidified for easy transporting in a pocket or a piece of wrapping paper. To firm the porridge up, it would be poured into a kitchen dresser drawer to set before being sliced up as a quick takeaway meal for the family.
3. Porridge was often served plain, but it might also be eaten alongside a communal bowl of milk or cream. Family members would take a spoon of porridge from their individual bowl, then dip this into the cream or milk before enjoying the mouthful.
4. In early Scotland, it wasn’t merely a case of stirring the porridge in the morning – superstition dictated you had to do it in a prescribed way to avoid bad luck. Woe betide any housewife or daughter or stirred the pot clockwise or, worse still, used her left hand to do so. These simple errors were said to invoke the devil, along with the misfortune he brought to the household.
5. Porridge came into its own in Scotland during the Middle Ages (approximately the 5th to the 15th century). The ‘inclement weather’ Scotland is now known for, meant growing grains, such as wheat or barley, was difficult if not impossible. But the more reliable grain – the oat – thrived, and the poor quickly embraced it. One of the fastest, simplest and most economic ways to cook it was to boil the de-husked, flattened grain in a pot of water until it turned into a soft, edible mash AKA porridge.
6. Those who find porridge grey and dull, will be shocked to discover oatmeal can actually come in what might be seen as an even more nightmarish form. ‘Gruel’ is a thinner version of porridge, and it was traditionally served to save money by upping the water-to-oat ratio of the meal. Charles Dickens’ made gruel truly infamous by referring to it in his stories of orphanages serving the watering ‘soup’ to hungry children. However, gruel was also traditionally served to invalids because oatmeal was viewed as being more easily digestible than many other foods.
Today, New Zealand has it’s very own porridge history – and it’s set firmly in Dunedin where Harraways Oats has been providing hearty breakfast fuel since 1867. And, like all smart business people, Harraways has been adding value to the humble oat.
Whether you’re a hardened porridge-hater, or you’re looking for a new take on a traditional and tasty breakfast cereal, check out all the options next time you’re at the supermarket. If you don’t already enjoy oats, we encourage you to give them a try – and so does The Heart Foundation!