Groat Gruel (1)
From The encyclopaedia of practical cookery, 1892
Serves 1
Presented as published in 1892. 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
- 2 dessert-spoonfuls of Groats
- 1 pint of boiling water
- 1 wineglassful of white wine
- a little grated ginger or nutmeg
Method
Mix Groats in a basin with sufficient water to form a cream, pour over boiling water while stirring, and keep over the fire until thick.
Sweeten to taste, add white wine and spices, and serve hot.
As published
This recipe was extracted from The encyclopaedia of practical cookery (1892) by Theodore Francis Garrett, William A. Rawson, page 1. The excerpt below is the record exactly as published.
oat Gruel.— (1) Mix 2 dessert-spoonfuls of Groats in a basin with only sufficient water to form a cream, pour over it 1 pint of boiling water, stirring all the time, and keep it over the fire until sufficiently thick. When done, sweeten to taste, add either 1 wineglassful of white wine, brandy, or spirits, with a little grated ginger or nutmeg
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