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Indian Meal Gruel

A gruel made by mixing Indian meal with boiling water and simmering for 30 minutes.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 3 ingredients
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Indian Meal Gruel

Ingredients

Directions

  1. Wet the Indian meal to a smooth paste.

  2. Stir the paste into the boiling water.

  3. Boil slowly for 30 minutes, stirring constantly.

Recipe from a historical cookbook (Internet Archive).

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.

Explore the science

What each ingredient does

Indian meal
Cornmeal that thickens the water into a porridge-like gruel as it cooks.
Boiling water
Liquid that hydrates the meal so its starch swells and thickens the gruel.

The step that matters

Wetting the meal to a smooth paste. Cornmeal clumps when dropped into hot water, and lumps stay dry inside. Mixing it into a smooth paste first lets each particle hydrate evenly before it meets the boiling liquid.

“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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