Corn Meal Gruel
From A practical cook and text book for general use, 1896
Can be made with oatmeal, barley, or other grains similarly.
Presented as published in 1896. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from A practical cook and text book for general use (1896) by Ellen Goodell Smith, page 40. The excerpt below is the record exactly as published.
Corn Meal Gruel. Put two heaping table-spoonfuls of the best fine corn meal in a bowl, and make a thin, smooth paste with warm water ; add slowly one quart of boiling water ; stir it smooth and either boil or steam three hours. Season with lemon, pineapple, grape or anything desirable
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