Cornflour Gruel
From The encyclopædia of practical cookery, 1890
Serves 1
Presented as published in 1890. 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 The encyclopædia of practical cookery (1890) by Theodore Francis Garrett, page 487. The excerpt below is the record exactly as published.
Cornflour Gruel. — (1) Blend 2 table-spoonfuls of sifted Corn- | flour with 3 table-spoonfuls of cold water till perfectly smooth, [ and then pour in gradually 1 pint of boiling water, stirring it well in ; add a small quantity of salt
Cook this with the app: pantry check, scaling, and the assistant.