Oatmeal Gruel, No. I
From The Pattern cook-book, 1890
Serves 2
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 The Pattern cook-book (1890) by Butterick Publishing Company, page 251. The excerpt below is the record exactly as published.
OATMEAL GRUEL, NO. I. When much oatmeal gruel is to be required, it will prove an economy of time to cook the oatmeal into mush, as previously described in this book, making sure that it is very thoroughly done. Place it in a bowl, and cover tightly. When gruel is needed, place some of the mush in a frying-pan, add milk sufficient to thin it to the de- sired consistency, and boil slowly for five minutes, stirring all the time. Add salt
Cook this with the app: pantry check, scaling, and the assistant.