White Grit Caudle
Ingredients
Directions
Wash the split grits thoroughly.
Boil the grits in water until thick, stirring frequently.
Strain the mixture through a fine sieve.
Sweeten to taste.
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
- Split grits
- Provide the starch that thickens the liquid into a porridge-like caudle.
The step that matters
Boil the grits until thick, stirring frequently. Stirring keeps the grits from settling and scorching on the bottom of the pan, and the starch in the grits gelatinises as it heats, which is what thickens the liquid. Uneven heating leaves lumps or a burnt taste.
“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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