Oat-meal Gruel
Ingredients
Directions
Mix the oatmeal with enough cold water to form a paste.
Gradually add the paste to the boiling water while stirring continuously.
Remove from heat after 20 minutes of boiling.
Add sugar, spice, and a little salt to taste.
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
- Oatmeal (in the method)
- Forms the thickened body of the gruel as its starch gelatinises in hot water.
- Boiling water
- Hydrates the oat starch and carries the heat that thickens the mixture.
The step that matters
Adding the paste to the boiling water. Pouring the paste in gradually while stirring keeps the oat starch from clumping into lumps, giving a smooth, evenly thickened gruel.
“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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