Water Gruel with Wood-Sorrel and Currants

Name: Water Gruel with Wood-Sorrel and Currants
Ingredients: two quarts of water; two handfuls of Wood-sorrel; a good quantity of picked and washed currants; seasoning with Salt, Nutmeg, Mace; two spoonfuls of Rhenish-wine; the yolk of an Egg

From The closet of Sir Kenelm Digby Knight opened, 1910

Strain out husks before serving.

Presented as published in 1910. 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 closet of Sir Kenelm Digby Knight opened (1910) by Sir Kenelm Digby, page 90. The excerpt below is the record exactly as published.

WATER-GRUEL WITH WOOD-SORREL AND CURRANTS Into a Possnet of two quarts of water, besides the due proportion of beaten Oat-meal, put two hand- fuls of Wood-sorrel a little-chopped and bruised, and a good quantity of picked and washed currants, tyed loosly in a thin stuff bag (as a bolter cloth). Boil these very well together, seasoning the Com- position in due time, with Salt, Nutmeg, Mace, or what else you please, as Rosemary &c. when it is sufficiently boiled, strain the Oat-meal, and press out all the juyce and humidity of the Currants and Herbs, throwing away the insipid husks ; and sea- son it with Sugar and Butter ; and to each Por- renger-ful two spoonfuls of Rhenish-wine and the yolk of an Egg

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