Granella Malted Milk Gruel
Ingredients
Directions
1-1½ tablespn. granella 2-3 teaspns. malted milk 2 tablespns. thin cream salt water
Cook granella in water to soften, strain, add malted milk, cream and salt which have been blended; heat, serve.
By Evora Bucknum Perkins.
Recipe from a historical cookbook (Project Gutenberg).
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.
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