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Rice-Gruel
From Miss Corson's practical American cookery and household management, 1885
Serves 1
An inch of stick cinnamon may be boiled with it if the physician permits, or a glass of brandy added before it is served, if a stimulant is required.
Presented as published in 1885. 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 Miss Corson's practical American cookery and household management (1885) by Juliet Corson, page 311. The excerpt below is the record exactly as published.
RICE-GRUEL. Mix smoothly a level tablespoonful of rice-flour with a pint of water, and a level teaspoonful of salt ; put the gruel over the fire, and stir it occasionally until it has boiled for half an hour ; then serve the gruel. An inch of stick cinnamon may be boiled with it if the physician permits, or a glass of brandy
Cook this with the app: pantry check, scaling, and the assistant.