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Rice Gruel

From Diet in illness and convalescence (1899).

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A historical recipe

Diet in illness and convalescence, by Alice Worthington Winthrop (1899).

United States

Known as an American recipe, with similar versions prepared across other nations.

From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards.

Ingredients 2 ingredients

  1. a pinch of salt
  2. a teaspoonful of sugar

Cook safely

Keep children and pets away from the hob and the oven, and keep oven gloves and a lid within reach.

  • Boiling water and steam. Turn pan handles inward, away from the edge of the hob. Lift lids away from you, and pour hot water away from your body: steam burns too.

Method

  1. Ingredients: One well -filled table-spoonful (one ounce) of ground rice ;
  2. one pint and three table-spoonfuls of milk or water ;
  3. a pinch of salt.
  4. Mix and cook it like simple oatmeal gruel, excepting that the rice gruel is boiled fifteen minutes.
  5. This gruel is principally used for bowel complaints.
  6. If the doctor prescribes port wine or brandy, this gruel may be made with a teaspoonful of sugar and a table-spoonful of the wine or liquor added.

Plating

Cookware for this recipe

  • Saucepan
Source not stated by archive.org
Credit

From Diet in illness and convalescence (1899), printed page 126, digitised by the Internet Archive: https://archive.org/details/8506519.nlm.nih.gov

What was changed: Read by machine from the book's scanned text into ingredients and method. The title's capitals were tidied; spelling and scanning errors are left as they are.