Gluten Gruel

Ingredients

• two and one-half tablespoonfuls of 20-per-cent Gluten
• a pint of boiling milk

Method

1. 1

   Stir Gluten into boiling milk; boil until thickened and ready to serve.

As published

This recipe was extracted from Healthful cookery (1904) by E. E. Kellogg, page 68. The excerpt below is the record exactly as published.

Gluten Gruel. — Mix together one third of a cup of 40-per-cent Gluten and two thirds of a cup of Malted Nuts. Introduce the mixture gradu- ally into a sufficient quantity of water to make a thin gruel. Allow it to cook gently for ten or fif- teen minutes, and serve hot. For those who object to the rich flavor of the Malted Nuts the propor- tions of the mixture may be reversed. *Egg-Nog. — Dissolve one tablespoonful Malted Nuts in one tablespoonful of lemon juice, add the *94 Gruels and Liquid Foods 195 whites of two eggs beaten very stiff, and serve in a glass. *Malted Nuts Broth. — Into two thirds of a cup of boiling water sprinkle four rounded tea- spoonfuls of Malted Nuts, stirring. Boil up well. Add one eighth to one sixth of a teaspoonful of salt. Serve in a bouillon cup. *Malted Nuts Bouillon. — Same as Malted Nuts Broth with the addition of one eighth of a tea- spoonful of lemon juice, and a little more salt to each two thirds of a cup of water. Protose Bouillon. — Cut one-half pound of Pro- tose into small pieces, and simmer for an hour in a pint of warm water. Strain, add salt to season, a little celery salt, and a half cup of strained stewed tomato. *Vegetable Bouillon. — Reserve the broth from navy beans which have been cooked in the inner cup of a double boiler, also the broth from Protose which has been cut up fine and cooked for at least two hours in a double boiler. Mix equal quantities of Protose, bean broth, and tomato juice; season with salt and celery salt. Heat before serving. Protose Broth. — Boil one pound of Protose for about two hours in a quart of water. Season with celery salt, and when done, strain through a fine 196 Healthful Cookery sieve. Serve hot with well-toasted Whole-Wheat Wafers or Zwieback. Left-over pieces of Protose Roast may be used to make Protose Broth, and give it a most appetizing flavor. Gluten Gruel. — ■ Stir two and one-half table- spoonfuls of 20-per-cent Gluten into a pint of boil- ing mil

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