Oatmeal Gruel

Ingredients

• two dessertspoonfuls of Oatmeal
• a pint of fast boiling water
• half a pint of milk

Method

1. 1

   Mix oatmeal smoothly in cold water.

2. 2

   Add to boiling water and stir until thickened, about ten minutes.

3. 3

   For thicker gruel, let it cook for half an hour.

4. 4

   Alternatively, boil groats in water for two hours, strain, and add milk.

Nutrition per serving

As published

This recipe was extracted from Mrs. Roundell's Practical cookery book (1898) by Roundell, Charles Mrs, page 303. The excerpt below is the record exactly as published.

Oatmeal Gruel. — Use only the best fine Oatmeal, for the coarser kind would disagree. Keep Oatmeal in a very dry place, for if it gets the least damp it will have a disagreeable bitter taste. Groats are the grain or kernel of the oat, freed from the husk. Emden Groats, prepared at Emden, in Friesland, are con- sidered to be the best. Oatmeal Gruel if properly made is as nutritious as it is digestible. Gruel. — Mix two dessertspoonfuls of Oatmeal very smoothly in a little cold water. Put it into a pint of fast boiling water, and stir well with a wooden spoon till it thickens, which will be in about ten minutes. If the Gruel is liked quite thin serve at once ; if liked rather thick set the saucepan by the side of the fire, and let the Oatmeal cook for half an hour, giving it a good stir from time to time. Or, boil a quarter of a pint of Groats in a quart of water for two hours, and strain it through a sieve, and add half a pint of milk

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