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Wheatose Gruel

A thick porridge made from wheatose, boiled, strained, and finished with cream.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 4 ingredients
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Wheatose Gruel

Ingredients

Directions

  1. Cook the wheatose in boiling water for three hours.

  2. Strain through a soup strainer to remove lumps.

  3. Stir in the cream and season with salt if desired.

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

Wheatose
Cooked slowly in water, its starch thickens the liquid into a smooth, porridge-like body.
Cream
Stirred in at the end to add richness and a softer, creamier mouthfeel.

“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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