Corn-meal Gruel
Ingredients
Directions
Moisten the sifted cornmeal with a little cold water.
Pour it into a pint of boiling water and stir well.
Cook about ten minutes.
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. See the original page.
Explore the science
What each ingredient does
- Cornmeal (in the method)
- Forms the thickened body of the gruel as its starch cooks in the boiling water.
The step that matters
Adding the moistened cornmeal to boiling water. Cornmeal dispersed in cold water first is less likely to clump when it meets the hot liquid. Stirring well during the addition keeps the starch evenly suspended, so the gruel cooks smooth rather than lumpy.
“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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