Cracker Gruel
Ingredients
Directions
Scald the milk in a double boiler.
Add the powdered cracker to the milk.
Cook for five minutes, stirring occasionally.
Season with salt before serving.
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
- Powdered cracker
- Starch that swells in hot milk and thickens the gruel.
- Milk
- Liquid base that gives the gruel its body, creaminess and mild sweetness.
The step that matters
Cook the cracker in the milk with occasional stirring. Starch in the powdered cracker must be heated in liquid to swell and thicken. Stirring keeps the powder dispersed so it does not clump, and helps prevent scorching on the bottom of the pan.
“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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