Oatmeal Gruel
From Cookery for busy lives and small incomes, 1890
The longer oatmeal is cooked, the more digestible it is. The gruel may be made with milk, if preferred.
Presented as published in 1890. 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 Cookery for busy lives and small incomes (1890) by Mary Harrison, page 26. The excerpt below is the record exactly as published.
1 breakfast-cupful of water. Method. — Put the water in a saucepan on the fire to boil. Mix the oatmeal
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