Corn Meal Gruel
Ingredients
Directions
Wet the cornmeal with a little cold water.
Pour a pint of boiling water over the wet cornmeal.
Boil fifteen or twenty minutes, stirring constantly.
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. See the original page.
Photo for illustrative purposes only · Contact us to use it
Explore the science
What each ingredient does
- Cornmeal (in the method)
- Forms the thickened body of the gruel as its starch swells in boiling water.
The step that matters
Wet the cornmeal before adding the boiling water. Cornmeal dispersed in cold water first separates into fine particles, so it does not clump when hot water is added. Pouring boiling water onto dry meal tends to form lumps that stay hard inside.
“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.
You might also like
Tomato Soup526 recipes
Brown Bread461 recipes
Mutton Broth292 recipes
Yorkshire Pudding264 recipesThe free Flavor Lab newsletter: one surprising pairing a week and the molecular reason it works, in 60 seconds. No spam, unsubscribe anytime.
Prefer an account? Create a free account to save pairings and unlock the full chemistry.