Oatmeal Gruel
Ingredients
Directions
Prepare
In a basin, rub the oatmeal with a spoon and a small amount of water.
Pour off the liquid after the coarser particles settle, repeating until the liquid is no longer milky.
Cook
Transfer the washings to a pan and stir until it boils, forming a soft, thick mucilage.
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.
Photo for illustrative purposes only · Contact us to use it
Explore the science
What each ingredient does
- Oatmeal
- Its starch thickens with heat as it boils, turning the liquid into a soft, thick porridge.
The step that matters
Washing the oatmeal until the liquid is no longer milky. Rinsing removes loose starch and fine particles from the surface of the oats. Stopping when the liquid runs clear keeps the porridge from turning gluey or cloudy.
“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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