Granuto and Malted Nuts Gruel

Ingredients

• 1 cup of water
• 2 teaspoonfuls Malted Nuts
• 1 tablespoonful Granuto
• salt

Method

1. 1

   Heat water to boiling, stir in Granuto and Malted Nuts mixed, and simmer for two or three minutes.

2. 2

   Add salt and 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.

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 milk ; boil until thickened, when it is ready to serve. Gluten Gruel, No. 2. — * Into a pint of boiling water stir three heaping tablespoonfuls of 20-per- cent Gluten. Boil until thickened, and add a half cup of thin cream. Lemon Gluten Gruel. — • Into one cup of boiling water sprinkle one tablespoonful of Gluten. Let it boil up for one or two minutes, and when cold, add one level teaspoonful of Meltose and one table- spoonful of lemon juice. The gruel may be used warm, if desired, but the lemon juice should not be added until just before serving. Gluten Cream. — - Heat a pint of thin cream to boiling, and stir into it three tablespoonfuls of 40-per-cent Gluten. When thickened, it is ready to serve. *Grape Gluten Porridge. — ]/2 cup grape juice, 34 cup Malted Nuts, 34 CUP 20-per-cent Gluten, 34 cup water. Gruels and Liquid Foods 19 7 To the grape juice add the Malted Nuts and the Gluten rubbed smooth with the water. Add a pinch of salt, and cook two minutes. If a gruel is desired, thin with one-half cup of grape juice or water. Granose Gruel. — Moisten one-half cup of Gra- nose Flakes with one cup of hot water, press through a fine sieve, and add one-half cup of cream. Season with a little salt, and serve hot. *Toasted Corn Flakes Gruel. — Boil together for fifteen minutes one pint of water and one cup of Toasted Corn Flakes. When done, salt to taste, and serve hot. A little tomato or bean broth may be added. Almond Puree. — Mix Almond Butter with water to a thick cream, add salt to taste, and let it boil up over the fire. Serve at once. This is very del- icate and nourishing. *Hot Nut Milk. — Make Almond or other Nut Butters of the consistency of milk by the continued addition of water. Fleat to the boiling point, add a very little salt, and drink like hot milk. Many can take this who can not use cow’s milk. Granola or Granuto in this Nut Milk makes a very enjoyable breakfast dish. It is also excellent with Breakfast Toast, wafers, Zwieback, rolls, sticks, or any other hard breads. 198 Healthful Cookery *Granuto and Malted Nuts Gruel. — cup water, 2 teaspoonfuls Malted Nuts, 1 tablespoonful Gra- nuto, salt

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