Gruel
From The handy dictionary of cookery, 1890
Add more sugar if desired.
Presented as published in 1890. 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 The handy dictionary of cookery (1890) by Mary A. Everard, page 52. The excerpt below is the record exactly as published.
Gruel. Put into a basin a tablespoonful of oatmeal, half a tea- spoonful of sugar, a quarter of a teaspoonful of salt ; pour over them half a pint of cold water. Stir well with a wooden spoon, allow it to stand twenty minutes ; pour off the water 90 DOMESTIC COOKERY. into a pan, pressing the oatmeal with the back of a spoon, so as to leave it as dry as possible. Place the pan on the fire, stir it frequently till boiling ; simmer slowly ten minutes and serve with a quarter of an ounce of fresh butter
Cook this with the app: pantry check, scaling, and the assistant.