Cracker Gruel No. 2
Ingredients
Directions
Brown the crackers and reduce them to a powder using a rolling pin.
Add the powdered crackers to the milk and boiling water.
Cook for 10 minutes, then add the salt and serve.
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.
Explore the science
What each ingredient does
- Powdered crackers
- Provide the main body and toasted flavour of the gruel as they thicken the liquid.
- Milk
- Adds richness and creaminess, softening the texture of the gruel.
- Boiling water
- Hydrates the crackers and helps them swell and thicken during cooking.
The step that matters
Cooking the crackers for 10 minutes. Starch in the crackers must be heated and stirred in the liquid to swell and thicken. Stopping early leaves a thin, grainy texture.
“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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