Cracker Gruel
Ingredients
Directions
Roll and sift the fresh cracker.
Scald the milk in a saucepan.
Add the cracker and a pinch of salt to the milk.
Boil for 5 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.
Photo for illustrative purposes only · Contact us to use it
Explore the science
What each ingredient does
- Milk
- Provides the liquid base and creamy body of the gruel.
- Fresh cracker
- Thickens the milk as its starch absorbs liquid and swells during cooking.
The step that matters
Boil for 5 minutes. Cracker starch must be heated in liquid long enough to swell and thicken the gruel. Milk scalds easily, so keep the heat controlled and stir to prevent sticking or scorching on the bottom of the pan.
“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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