Lemon Gluten Gruel

Ingredients

• one cup of boiling water
• one tablespoonful of Gluten
• one level teaspoonful of Meltose
• one tablespoonful of lemon juice

Method

1. 1

   Sprinkle Gluten into boiling water, boil for one or two minutes, then add Meltose and lemon juice before serving.

As published

This recipe was extracted from Healthful cookery (1904) by E. E. Kellogg, page 68. The excerpt below is the record exactly as published.

one tablespoonful of lemon juice, add the *94 Gruels and Liquid Foods 195 whites of two eggs beaten very stiff, and serve in a glass. *Malted Nuts Broth. — Into two thirds of a cup of boiling water sprinkle four rounded tea- spoonfuls of Malted Nuts, stirring. Boil up well. Add one eighth to one sixth of a teaspoonful of salt. Serve in a bouillon cup. *Malted Nuts Bouillon. — Same as Malted Nuts Broth with the addition of one eighth of a tea- spoonful of lemon juice, and a little more salt to each two thirds of a cup of water. Protose Bouillon. — Cut one-half pound of Pro- tose into small pieces, and simmer for an hour in a pint of warm water. Strain, add salt to season, a little celery salt, and a half cup of strained stewed tomato. *Vegetable Bouillon. — Reserve the broth from navy beans which have been cooked in the inner cup of a double boiler, also the broth from Protose which has been cut up fine and cooked for at least two hours in a double boiler. Mix equal quantities of Protose, bean broth, and tomato juice; season with salt and celery salt. Heat before serving. Protose Broth. — Boil one pound of Protose for about two hours in a quart of water. Season with celery salt, and when done, strain through a fine 196 Healthful Cookery sieve. Serve hot with well-toasted Whole-Wheat Wafers or Zwieback. Left-over pieces of Protose Roast may be used to make Protose Broth, and give it a most appetizing flavor. Gluten Gruel. — ■ Stir two and one-half table- spoonfuls of 20-per-cent Gluten into a pint of boil- ing milk ; boil until thickened, when it is ready to serve. Gluten Gruel, No. 2. — * Into a pint of boiling water stir three heaping tablespoonfuls of 20-per- cent Gluten. Boil until thickened, and add a half cup of thin cream. Lemon Gluten Gruel. — • Into one cup of boiling water sprinkle one tablespoonful of Gluten. Let it boil up for one or two minutes, and when cold, add one level teaspoonful of Meltose

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