Gruel
From The official handbook for the National Training School for Cookery, 1891
Do not add spirits if the patient is feverish.
Presented as published in 1891. 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 official handbook for the National Training School for Cookery (1891) by National Training School for Cookery (London), page 160. The excerpt below is the record exactly as published.
sugar, according to taste, about one ounce. 6. When the water is quite boiling, we pour one pint and a half on to the lemons in the jug. 7. We cover over the jug, and stand it aside to cool. 8. When the lemonade is quite cold, we strain it into another jug, and it is then ready for use. 43 2 National Training School for Cookery. SICK-ROOM COOKERY. Lesson No. 9. TOAST AND WATER. .Average cost of " Toast and Water" {one quart). INGREDIENTS. 1 crust of bread. \d. 1 quart of cold water. Time, required, half an hour. Now we will show you how to make Toast and Water. 1. We take a crust of bread and toast it quite brown on all sides in front of the fire. N.B. — Crumb should not be used as it would turn sour. 2. We put the toasted crust of bread into a jug, and pour on it one quart of cold water. 3. We cover the jug over with a cloth, and stand it aside for half an hour. It is then ready for use. N.B. — This is a pleasant drink, and considered more refreshing than when made with boiling water. Lessons on Sick-Room Cookery. — Gruel. 433 SICK-ROOM COOKERY. Lesson No. io. gruel. Average cost of " Gruel" {one pint). INGREDIENTS. d. 2 dessertspoonsful of patent groats o^ Sugar o^ J oz. of fresh butter o\ \ gill (2 tablespoonsful) of rum 3 4 Time required, about fifteen minutes. Nov/ we will show you how to make Gruel. 1. We put a stew-pan with one pint of water on the fire to boil. 2. We take two dessertspoonsful of patent groats, and put them in a basin. 3. We add by degrees two tablespoonsful of cold water to the groats and stir it into a smooth paste. 4. When the water in the stew-pan is quite boiling, we pour in the mixed gruel, and stir it well with a wooden spoon, until it has boiled for ten minutes (it must not be lumpy), we then pour it into a basin. 5. Now it is ready for use. N.B.~--If the gruel be required for a cold — 6. We stir in \ oz. of fresh butter, and sweeten it according to taste. 7. We also add two tablespoonsful of rum
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Cook this with the app: pantry check, scaling, and the assistant.