Cerealine Gruel for Invalids
Ingredients
Directions
Make the gruel
In a pot, bring 1 pint of water to a boil.
Stir in cerealine, 1 tablespoon at a time, while constantly stirring.
Continue adding cerealine until the desired consistency is reached.
Season and simmer
Season with salt and butter to taste.
Let the mixture simmer for 5 minutes.
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
- Cerealine
- Its starch swells in hot water and thickens the liquid into a gruel.
- Butter
- Adds fat for richness and a smoother mouthfeel.
The step that matters
Stir in the cerealine gradually. Adding cerealine a tablespoon at a time while stirring keeps the starch granules separated. If dumped in at once, they clump on the outside and form lumps that stay dry inside, so the gruel cooks unevenly.
“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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