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Oatmeal Gruel

A simple oatmeal gruel made by mixing oatmeal with water, boiling, seasoning with salt, and optionally thinning with milk.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 5 ingredients
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Oatmeal Gruel

Oatmeal Gruel

Ingredients

Directions

  1. In a bowl, combine the oatmeal and water to make a smooth paste.

  2. Stir the paste into the boiling water and boil for 30 minutes, stirring well.

  3. Add a little salt and strain the mixture through muslin.

  4. If the gruel is too thick, thin it with a little milk.

Recipe from a historical cookbook (Internet Archive).

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
Provides the starch and body that thicken the gruel as it boils.
Boiling water
Hydrates the oats and carries them into a thin, cooked liquid.

The step that matters

Stir the paste into the boiling water. Oatmeal starch clumps when it meets hot liquid unevenly. Starting with a smooth paste and stirring well during the boil helps the starch disperse and keeps the gruel smooth.

“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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