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Cornmeal Gruel

A simple porridge made by whisking cornmeal into boiling water and simmering until thick.

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

Ingredients

Directions

  1. In a pot, bring the water to a boil.

  2. Slowly whisk in the cornmeal to prevent lumps.

  3. Add the salt and stir well.

  4. Cook for a few minutes until thickened, 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

Cornmeal
Starch in the cornmeal thickens the boiling water into a gruel as it cooks.

The step that matters

Whisking in the cornmeal slowly. Adding cornmeal slowly into boiling water while whisking separates the particles so they disperse before swelling. Dumping it in at once forms lumps that are hard to smooth out.

“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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