Norwegian Gruel
From The encyclopaedia of practical cookery, 1892
Serves 6
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 12. The excerpt below is the record exactly as published.
Norwegian Gruel.-- Put 2 pints of strained red-currant juice into a stewpan with lj pints of water, a few drops of essence of almonds, and loaf sugar to taste. When boiling, mix in gradually fib. of ground rice
Cook this with the app: pantry check, scaling, and the assistant.