Gruel

Ingredients

• one quart of hot water
• two large tablespoonfuls of corn or oatmeal
• a teacupful of sweet milk
• a small lump of butter
• a pinch of grated nutmeg
• a teaspoonful of French brandy
• a little black pepper
• a little salt

Method

1. 1

   Pour hot water into a vessel over a brisk fire; when boiling, add corn or oatmeal mixed smooth in just enough water to thicken.

2. 2

   Add butter, stir for half an hour, then add sweet milk.

3. 3

   When it boils again, add hard-baked bread cut into pieces, boil some time, and add spices and brandy.

4. 4

   Omit butter, spices, and brandy for serious cases.

As published

This recipe was extracted from The national course in home economics (1917) by Ruth Allen Beezley, page 361. The excerpt below is the record exactly as published.

GRUEL. The following is an excellent recipe: Pour one quart of hot water into a clean earthen or tin vessel over a brisk fire; when it boils, add two large tablespoonfuls of corn or oatmeal; mix it smooth in just water enough to thicken it; put a small lump of butter into the water and when melted, add the meal and stir for about one-half hour; then add a teacupful of sweet milk, and when it boils again throw in the upper crust of hard- baked bread cut into small pieces; let it boil some time and add a little black pepper, a little salt, a pinch of grated nutmeg, a little more butter and a teaspoonful of French brandy

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