Peptonised Gruel, Arrowroot, &c.
From Cookery for every household, 1914
Serves 1
The gruel can be made from various farinaceous articles.
Presented as published in 1914. 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 every household (1914) by Florence B. Jack, page 877. The excerpt below is the record exactly as published.
Peptonised Gruel, Arrowroot, &c. 1 pt. gruel. I 2 tea-sps. Benger’s | Liquor pancreaticus. The gruel should be well boiled, and made very thick in the same way as Water Gruel. Pour into a jug, and let it cool down to a lukewarm temperature, not exceeding 140° Fahrenheit (60° Centigrade). Add to it the Liquor pancreaticus, and mix it well in ; cover the jug, and keep it warm as before. Stand from £ bom to I hour, then bring to the boiling point, and strain. The action of the Liquor pancreaticus on gruel is twofold : the starch of the meal is converted into sugar, and the albuminoid matters are peptonised. The conver- sion of the starch into sugar causes the gruel, however thick it may have been at starting, to become quite thin. Note. — The gruel need not necessarily be made of - oatmeal ; it may be prepared from any of the numerous farinaceous articles in common use — such as wheaten flour, arrowroot, sago, pearl barley, tapioca, pea or lentil flour, &c. Whichever is used, it must be thoroughly cooked, and then cooled down before the extract is added to it. 2641. Peptonised Milk Gruel \ pt. thick gruel. 2 tea-sps. Benger’s Liquor pancreaticus
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