Gruel
Ingredients
Directions
Boil the water in a pot.
Gradually whisk in the flour until smooth.
Cook for a few minutes until thickened.
Serve warm.
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
- Flour
- Thickens the water into a smooth, thick gruel as its starch swells when heated.
The step that matters
Gradually whisk in the flour. Adding flour all at once to hot water forms lumps, because the outer layer of each flour particle hydrates and sticks before the inside wets. Whisking it in gradually keeps the starch dispersed so the gruel stays smooth.
“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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