Gruel with Brandy and White Wine
From The encyclopædia of practical cookery, 1890
Serves 1
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 encyclopædia of practical cookery (1890) by Theodore Francis Garrett, page 190. The excerpt below is the record exactly as published.
small quantity of grated nutmeg, and sugar to taste. (5) Make i pint of gruel with oatmeal and water, and when cooked mix in with it J wineglassful each of brandy and white wine, 1 table-spoonful of capillaire, |oz. of butter, three or four pieces of thinly-shred lemon-peel, and a small quantity of grated nutmeg. Stir the Caudle over the fire until on the point of boiling, then turn it into a bowl and serve while very hot. Brown. Caudle. — Put 1 1 teacupfuls of oatmeal in a saucepan, and pour in sufficient water to make a smooth gruel ; stir it over the fire with a wooden spoon until cooked. Strain the gruel through a fine hair sieve, return it to the sauce- pan with lqt. of mild ale, and stir it over the fire until boiling. Mix \ pint of white wine with the Caudle, sweeten it to taste, and serve. Cold Caudle . — Pour lqt. of boiling water out of the kettle into a jug and leave it until cold, then mix with it the beaten yolk of one egg, the juice of one lemon, 3 wineglassfuls of white wine
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