Cracker Gruel
Ingredients
Directions
Combine the powdered cracker with the milk and boiling water.
Cook for ten minutes.
Stir in the salt and serve.
For better flavor, brown the crackers before rolling.
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
- Powdered cracker
- Provides starch that thickens the liquid into a gruel-like texture.
- Milk
- Adds richness and a creamy body to the gruel.
- Boiling water
- Hydrates the cracker starch so it can swell and thicken as it cooks.
The step that matters
Cook for ten minutes. The cracker starch must be heated long enough to swell and thicken the liquid fully. Stirring during cooking helps prevent lumps and 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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