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Cerealine Gruel in Milk

A hot gruel made by boiling milk and adding cerealine, salt, pepper, and sugar.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 5 ingredients
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Why it works: Milk and sugar are a kitchen classic. They rank in the top 18% of all ingredient pairs, and cooks put them together in 77,875 recipes. Both carry 2-nonenal, which smells fatty, green. The science ↓

Cerealine Gruel in Milk

Ingredients

Directions

  1. Drop the Cerealine into the boiling milk.

  2. Stir with a wooden spoon.

  3. Boil for four minutes.

  4. Add salt, pepper, and sugar to taste.

  5. Serve very hot.

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

The flavor team

The pairs that carry this dish. Each one is judged two ways: how much their aromas overlap, and how often cooks already put them together.

  1. Milk + sugartop 18% of all pairs
    Smell alikelow
    Cooked together77,875 recipes

    Shared aroma: 2-nonenal (fatty, green).

  2. Milk + peppertop 22% of all pairs
    Smell alikemoderate
    Cooked together26,984 recipes

    Shared aroma: ethyl 2-methylbutyrate (fruity, apple).

  3. Pepper + sugartop 32% of all pairs
    Smell alikelow
    Cooked together19,401 recipes

    Shared aroma: 2-nonenal (fatty, green).

Milk and sugar barely smell alike, yet cooks put them together in 77,875 recipes: they work on texture and structure more than aroma.

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

What each ingredient does

Cerealine
Thickens the milk as its starch swells and gelatinises while boiling.
Milk
Forms the liquid base and gives the gruel its body and richness.

The step that matters

Drop the Cerealine into the boiling milk. Adding the cereal to boiling liquid while stirring disperses the grains so they do not clump. Boiling for four minutes then swells the starch fully, thickening the gruel and cooking out any raw floury 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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