Oatmeal Gruel
Ingredients
Directions
Cook the oatmeal
Add salt and oatmeal to boiling water.
Boil for 5 minutes over heat.
Cook for 2 hours in a double boiler.
Finish and serve
Force through a strainer.
Dilute by gradually adding hot milk or cream.
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
- Coarse oatmeal
- Provides the bulk of the porridge and thickens as its starch swells and gelatinizes in water.
- Milk or cream
- Adds moisture and richness, softening the texture of the thickened porridge.
The step that matters
Cook for 2 hours in a double boiler. Long, gentle cooking lets the oat starch fully gelatinize and the grains soften. Rushing it or using high direct heat can leave the porridge lumpy or scorched on the bottom.
“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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