Cornmeal Gruel
From Temperance cook book, 1887
Serves 2
Let it boil briskly for twenty minutes or more. Salt to taste.
Presented as published in 1887. 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 Temperance cook book (1887) by Mary G. Smith, page 143. The excerpt below is the record exactly as published.
CORNMEAL GRUEL. One tablespoonful finely sifted cornmeal wet in cold water. Have one quart of boiling water
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