The rod-like shape means that porridge can be stirred without congealing and forming lumps,[2][3] unlike a spoon, which would have a dragging effect during stirring. The low surface area reduces the chances of porridge sticking to the instrument.[2]
Spurtles are made from wood, typically beech, cherry wood, or maple. They come in a range of sizes. Traditional spurtles have stylised thistles at the top, while modern ones often have a smooth taper.[2]
The custom is that a spurtle should be used to stir in a clockwise direction with the right hand.[2]
Etymology
Old Scots spurtell is recorded from 1528. The Northern English dialect had a word spartle that meant "stirrer". The modern West Germanic and North Germanic languages, as well as Middle English, also have spurtlecognates that refer to a flat-bladed tool or utensil – so more akin to the couthie spurtle (see below) in shape. Latin spatula, as used in medicine and pharmacy, is their shared ancestor. Spatula is a diminutive of Latin spatha, a broad, flat tool or weapon, which in turn is from Ancient Greek σπαθη ("spathe"), the broad, flat tool used in weaving, or a paddle. The ultimate source of σπαθη is hypothesized to come from the Proto-Indo-European (PIE) language *spe-dh- for spade and its root *spe- for a long, flat piece of wood. According to this theory, spade and spoon are also suggested as having derived from the same hypothetical PIE *spe-, potentially making those words distant cousins of spurtle.[1][4]
Couthie spurtle
Early spurtles were flat, wooden or metal instruments, with long handles and flat blades.[1] The spatula-like utensils, known as 'Couthie Spurtles,' are often used for flipping oatcakes or making pancakes – but not for making porridge.[2]
