Farina Gruel

Ingredients

• two tablespoonfuls of farina
• a quart of water
• a pint of milk
• a little salt
• Sweeten according to taste

Method

1. 1

   Mix farina with water and boil until thick.

2. 2

   Add milk and salt, then boil again for a quarter of an hour.

Nutrition per serving

Estimated from matched ingredients across 2 servings.

As published

This recipe was extracted from The standard book of recipes and housewife's guide, comprising as complete cook book (1901) by Johnson, Alice A.,, page 209. The excerpt below is the record exactly as published.

a quart of water. Sweeten to taste, let it stand half an hour, and then boil it, stirring constantly until clear. Farina GrueIv. — Mix two tablespoon- fuls of farina with a quart of water, and let it boil long enough to become thick. Add a pint of milk and a little salt, and then boil again for a quarter of an hour. Sweeten according to taste. Rick Mii,k. — Boil a tablespoonful of rice for an hour and a half in a pint of fresh milk, then rub it through a fine sieve. Add a tablespoonful of fine (granulated) white sugar, and boil again for two or three minutes. Oatmkai. with Bkkf-Tka. — Mix a tablespoonful of oatmeal quite smoothly with two tablespoonfuls of cold water. Add this to a pint of strong beef- tea, and heat to the boiling-point, stirring all the time. Boil for five minutes. Then remove from the fire, skim off all the fat, and serve for use. Other occasional additions to beef- tea, which will agree with all except the most delicate stomachs, are (though not both at once) raw egg and cream. Gelatine Food. — Soak for a short time in cold water a piece of prepared gelatine two inches square. Boil it, "then, in half a pint of water until it dissolves, which will take ten or fifteen minutes. Rub a tea- spoonful of arrow-root into a paste with a little cold water, and stir it into the gelatine water at the end of its boiling. Add also from six to twelve tablespoonfuls (accord- ing to the child's age) of milk, from one to four tablespoonfuls of cream, and a mod- erate amount of loaf-sugar. Imitation of Mother's Milk. — Ob- tain from a druggist packages of pure milk- sugar containing, each, seventeen and three- quarter drachms. Dissolve one package in a pint of hot water. Mix together two tablespoonfuls of cream, one of milk, two of lime-water, and three of the milk-sugar water. Warm this mixture, and add it to the pint of solution of milk-sugar in hot water. It is then ready for use. The packages of milk-sugar, while dry, will keep for a long time. The solution of it should not, in hot weather, be kept on hand for more than a day or two, at most, Egg Broth. — Mix two ounces of pearl sago in half a pint of cold water, and let it stand half an hour. Then boil it until it becomes smooth and sufficiently thick. Beat the yolks of four fresh eggs with half a pint of cream ; then mix with the sago , and stir the whole well with a quart of beef- tea, or chicken-broth, just made and at boiling heat. Egg with Wine. — Beat up a raw fresh ^^Z, and stir with it one or two tablespoon- fuls of sherry wine. This, as well as the preparations that next follow, is only suit- able where stimulation is required, under the advice of a physician. Caudle. — Beat up a raw fresh ^'g% with a wineglassful of sherry wine, and add it to a half pint of hot oatmeal, Indian meal, or farina gruel. Flavor with lemon-peel, nut- meg, and sugar. Wine Whey. — Boil half a pint of milk

Cook this with the app: pantry check, scaling, and the assistant.