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Gruel, Arrowroot

A thin gruel made by mixing arrowroot paste with boiling water and cooking for ten minutes.

From an old cookbook · modernised transcription
By Warren, Pa. Presbyterian church. Second auxiliary missionary society. [from old catalog] · From a historical cookbook (Internet Archive) · 3 ingredients
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Gruel, Arrowroot

Ingredients

Directions

  1. Mix arrowroot with cold water to form a thin paste.

  2. Add the paste to boiling water and cook for ten minutes.

  3. Season and add cream if desired.

By Warren, Pa. Presbyterian church. Second auxiliary missionary society. [from old catalog]. 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. See the original page.

Explore the science

What each ingredient does

Bermuda arrowroot
Thickens the water into a smooth, clear gruel as its starch swells when heated.

The step that matters

Add the paste to boiling water. Starch must be fully dispersed in a thin paste first, then added to hot liquid while stirring, so it thickens evenly instead of clumping.

“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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