Indian Meal Gruel

Ingredients

• 1 tablespoonful flour
• 2 tablespoonfuls corn meal
• 1 quart boiling water
• 1 teaspoonful salt

Method

1. 1

   Mix the flour, meal, and salt.

2. 2

   Make into a thin paste with a little cold water, and stir into the boiling water.

3. 3

   Boil thirty minutes, stirring often; thin with milk or cream.

Nutrition per serving

Estimated from matched ingredients across 2 servings.

As published

This recipe was extracted from Mrs. Lincoln's Boston cook book (1884) by Lincoln, Mary Johnson Bailey "Mrs. D. A. Lincoln,", page 241. The excerpt below is the record exactly as published.

1 tablespoonful flour. 2 cups milk. | Salt to taste. Boil the raisins in a little water twenty minutes. Let the water boil away, and add the milk. When boiUng, add the flour rubbed to a thin paste with a Uttle cold milk. Boil eight or ten minutes. Season with salt and 412 The Boston Cook Booh strain. Or omit the raisins, and add sugar to taste ; or add the beaten white of one egg after it comes from the stove. Barley Gruel. Boil one ounce of pearl barley a few minutes, to cleanse it. Pour off the water, add one quart of cold water and half a teaspoo7iful of salt^ and simmer one hour, or until reduced one half. Strain it ; sweeten to taste, and add a little lemon or nutmeg^ if desired. Barle}^ contains muci- lage, and is soothing and refreshing in fevers and gastric inflammation. Indian Meal Gruel. 1 tablespoonf ul flour. | 1 teaspoonful salt. 2 tablespoonf uls corn meal, j 1 quart boiling water

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