Gruel
Ingredients
Directions
Prepare
Add cold water to a clean tin saucepan.
Add 2 ounces of Embden groats for each quart of water.
Cook
Bring the mixture to a gentle boil.
Cook for 4 hours, stirring frequently to prevent sticking.
Add a little water as needed to maintain the original quantity.
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
- Embden groats
- Hulled oat grains that thicken the water into a soft, porridge-like gruel as they cook.
- Cold water
- Forms the liquid base that the groats hydrate and cook in.
The step that matters
Stirring frequently during the 4-hour cook. Starchy grains settle and scorch on the bottom of the pan during long simmering. Frequent stirring keeps them suspended and prevents sticking, so the gruel cooks evenly.
“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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