Corn Meal Gruel
A historical recipe from The royal baker and pastry cook, by Royal Baking Powder Company (1902).
A historical recipe
The royal baker and pastry cook: A manual of practical cookery, by Royal Baking Powder Company (1902). Project Gutenberg eBook #73744.
From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards.
Credit
From The royal baker and pastry cook, by Royal Baking Powder Company (1902). Digitised by Project Gutenberg, eBook #73744 (https://www.gutenberg.org/ebooks/73744). Public domain in the USA; its status may differ elsewhere.
What was changed: As printed, from the book's text; Project Gutenberg's header and licence removed. Ingredient lines were read out of the text by a program. A historical recipe, not current advice.
Ingredients 6 ingredients
- 1 tablespoon corn meal
- ½ teaspoon salt
- 2 tablespoons cold water
- 1 pint boiling water
- 2 tablespoons cream
- 1 lump sugar
Method
- Mix 1 tablespoon corn meal, ½ teaspoon salt, and 2 tablespoons cold water.
- Add 1 pint boiling water, simmer slowly 1 hour.
- In serving bowl put 2 tablespoons cream, 1 lump sugar, strain in gruel, stir for a moment, and serve.
- Flour and arrowroot gruel is made in the same way, but cooked only 10 minutes.
- Farina gruel is made with milk and cooked 1 hour in double boiler.
- Boil oatmeal gruel 1 hour and strain.
Plating
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