White Grit Caudle
Ingredients
Directions
Prepare and cook
Wash the split grits well.
Boil the grits in water until thick, stirring frequently.
Finish
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 water into a gruel-like caudle.
- Water
- Cooks the grits, letting the starch swell and gelatinise into a thick liquid.
The step that matters
Boil the grits until thick. Starch in the grits only thickens fully when simmered long enough with frequent stirring. Stirring prevents scorching and lumps on the bottom of the pan, which would leave the caudle uneven and gritty.
“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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