Gruel
50 pints of gruelIngredients
Directions
Make the gruel
In a large pot, combine 14 oz. of oatmeal with enough water to make 50 pints of gruel.
Bring to a boil, then reduce heat and simmer until thickened.
Finish and serve
If desired, sweeten with ½ oz. of molasses or sugar and season with salt.
Serve warm.
Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.
Photo for illustrative purposes only · Contact us to use it
Explore the science
What each ingredient does
- Oatmeal
- Its starch thickens as it cooks in water, giving the gruel its body and texture.
The step that matters
Simmering until thickened. Oats need steady, gentle heat to swell and release starch evenly. Too little heat leaves the gruel thin and raw-tasting, while too much can scorch the bottom of the pot.
“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.
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