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This is an excerpt from Alte Kochrezepte aus dem bayrischen
(Germany, ~1500 - V. Bach, trans.)
The original source can be found at Stefan's Florilegium

How to make oat porridge and oatmeal. Take a /meczen/ [Metze, a volume measure] of good oats and /reitter/ (grind?) it well and boil it until you can see the white kernels. Then dry it and pound it so that the kernel becomes pure (is separated?).