Gluten Mush
From Every-day dishes and every-day work, 1897
Presented as published in 1897. 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 Every-day dishes and every-day work (1897) by E. E. Kellogg, page 92. The excerpt below is the record exactly as published.
Gluten Mush with Dates. — Heat a quart of millc or water, or one-half of each, as preferred, to boiling ; sift in lightly with the fingers six tablespoonfuls of gluten, or sufficifnt to make a mush of the desired consistency. Just before serving, add some fresh dates, from which the stones have been removed. Gluten Custard. — Into a quart of boiling milk stir four table- spoonfuls of wheat gluten moistened with a little cold milk. Allow it to cook until thickened. When it is of a lukewarm temperature, add three well-beaten eggs, and a trifle of salt if desired. Turn into cups, and steam over a kettle of boiling water until the custard is set. Gluten Gravy. — To one pint of good milk add one tablespoon- ful of gluten meal. Leave it in a double boiler to cook fifteen or twenty minutes. Salt to taste, and thicken with flour to the desired consistency. Serve as a dressing for baked potatoes. Lemon Gluten Gruel. — Into one cup of boiling water sprinkle one tablespoonful of gluten. Let it boil up for one or two min- utes, and when cold, add one level teaspoonful of sugar and one tablespoonful of lemon juice. The gruel may be used warm, if desired, but the lemon juice should not be added until just before serving. Gluten Meal Gems. — Beat together one-half cup of ice-water, one-half cup of tliick sweet cream, and one egg; then add one cup and a tablespoonful of gluten meal. Turn into slightly heated gem-irons, and bake in a moderately hot oven from one half to three fourths of an hour. Gluten Mush. — Heat together a cup of thin cream and three cups of water; when boiling, sift in lightly with the fingers, stir- ring continuously meanwhile, enough wheat gluten to make a mush of the desired consistency. Boil up once, and serve. A few blanched or roasted almonds
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