Oat Meal Gruel
Ingredients
Directions
In a basin, rub the oat meal with the back of a spoon in a small amount of water.
Pour off the fluid after the coarser particles settle, repeating until the water is no longer milky.
Put the washings into a pan and stir until boiling to form a soft, thick mucilage.
Sweeten 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.
Photo for illustrative purposes only · Contact us to use it
Explore the science
What each ingredient does
- Oat meal
- Its starch thickens with heat into a soft, thick mucilage as the gruel boils.
The step that matters
Pouring off the fluid until the water is no longer milky. Milky water carries fine starch and bran that would make the gruel cloudy and less smooth. Repeated washing and settling removes the fine material, leaving the starch that thickens cleanly when boiled.
“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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