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Malted Gruel

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 2 ingredients
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Malted Gruel

Ingredients

Directions

  1. Put the malted barley grains in a cup.

  2. Add enough cold water to cover the grains, usually about 2 tablespoons.

  3. Prepare this mixture in the evening and place it in the refrigerator overnight.

  4. In the morning, remove the water, which should look like thin tea, using a spoon or skimming it off.

  5. Use about 1 tablespoon of this solution to dextrinize a pint of gruel in 10 to 15 minutes.

  6. Prepare fresh every day.

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.

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