Maizena Gruel
From The encyclopaedia of practical cookery, 1892
Serves 2
A simple and traditional dish.
Presented as published in 1892. 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 encyclopaedia of practical cookery (1892) by Theodore Francis Garrett, William A. Rawson, page 449. The excerpt below is the record exactly as published.
Maizena Gruel. — Put some Maizena into a basin, pour over a little water, and let it soak for twelve hours or so ; then put it into a pan with a little more water, and boil for thirty minutes, when it will be done. It is usual to eat this with milk and treacle
Cook this with the app: pantry check, scaling, and the assistant.