(or Lumpy Jumms, Lumpytums, Lumpytumms, or Tumms)
"The texture was more interesting than the taste."
"A dish made of oatmeal, sprinkled with water, and boiled in lumps of about the size of a nut, which, when eaten, are found to be dry meal in the inside." (Wright 1857). Described in the antiquarian journal 'The Reliquary' of 1866, as "a 'hasty-pudding' made by dropping oatmeal slightly squozen by the hand, into boiling water; the "lumps" when taken out are eaten in milk." Said to be "ideal for breakfast on a cold winter’s day, or as a milky dessert."
Exeter and Plymouth Gazette Daily Telegrams - Tuesday 20 September 1881: "The porridge of our forefathers, or " lumpytums," as it was sometimes called, was a grand institution. It is not too much to say that we should not have subdued India, or peopled the Colonies, or destroyed the Armada, or won Gibraltar, or conquered Napoleon, charged at Balaclava, or stormed the gates of Delhi, but for porridge!"
There is a song about them:
Potatoes are a windy meat
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