Presented as published in 1892. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
vegetarianvegangluten-freedairy-freenut-free
Groat Gruel (2)
From The encyclopaedia of practical cookery, 1892
Serves 4
A modern interpretation · AI-generated from the original record
Ingredients
- 1/2 lb. of Groats
- 1/2 gallon of water
- a blade of mace
- a little white wine
- sufficient sugar to taste
Method
Boil Groats in water with mace until soft.
Add white wine and sugar to taste.
Serve with toast.
Nutrition per serving
60Calories
0 gProtein
10 gCarbs
2 gFat
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from The encyclopaedia of practical cookery (1892) by Theodore Francis Garrett, William A. Rawson, page 1. The excerpt below is the record exactly as published.
Groat Gruel.— (1) Mix 2 dessert-spoonfuls of Groats in a basin with only sufficient water to form a cream, pour over it 1 pint of boiling water, stirring all the time, and keep it over the fire until sufficiently thick. When done, sweeten to taste, add either 1 wineglassful of white wine, brandy, or spirits, with a little grated ginger or nutmeg, and serve hot. (2) Put |lb. of Groats into a saucepan with £gall. of water and a blade of mace, put the pan on the fire, and boil until the Groats are quite soft ; then add a little white wine and sufficient sugar to taste
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