Gruel

Ingredients

• 1 qt. of boiling water
• ^ teaspoon salt
• 2 tablespoons of corn meal
• 1 tablespoon of flour
• 4 tablespoons cold water

Method

1. 1

   Place the meal and flour in the cold water, rub them smooth and stir the paste into the boiling water.

2. 2

   Stir well and when the gruel boils, set it back where it will simmer gently for 2 hrs.

3. 3

   Add the salt, cook for 0.5 hr. longer and serve with cream or milk.

Nutrition per serving

Estimated from matched ingredients across 2 servings.

As published

This recipe was extracted from The Cook County cook book (1912) by Associated College Women Workers, page 3. The excerpt below is the record exactly as published.

1 qt. of boiling water, ^ teaspoon salt, 2 tablespoons of corn meal, 1 tablespoon of flour, 4 tablespoons cold water. Place the meal and flour in the cold water, rub them smooth and stir the paste into the boiling water. Stir well and when the gruel boils, ^et it back where it will sim- mer gently for 2 hrs. Add the salt, cook for ^ hr. longer and serve with cream or milk. — Mrs. William Myers, Franklin, 111. INDIAN MEAL MUSH. — Moisten a cup of corn meal with enough water to make a paste. Stir this paste into a qt. of salted boiling water and cook, beat it hard and often for an hr. at least. If the mush becomes too stiff add from time to time more boiling water. This is by far the cheapest of all cereals according to its per cent of nourishment.— Mabel Sturtevant, 105 S. Dearborn St., ^ Chicago, 111, VARIATION I. — Add 1 teaspoon salt to a qt. of water and when boiling, sprinkle in slowly a pt. of corn meal, taking it in 10 CEREALS the hand allowing it to run slowly through the fingers, while you stir with the other hand. Boil rapidly for 10 minutes, then push the kettle over a slow fire to cook for 2 hrs. Serve warm with milk. — Mrs. C. E. Westinghous, Mayfair, 111. MEAL AND FLOUR PORRIDGE.— Mix together 2 table- spoons of Indian meal and the same quantity of flour, wet them with cold water and stir into a cup of boiling water. Cook in a double boiler for half an hr., stirring often. Add salt, and beat in slowly a pt. of scalding milk, cook, stirring constantly for 15 minutes longer. Serve with cream. — Mrs. Ella Fairchild, Pala- tine, 111. MILK PORRIDGE— Heat a pt. of milk to the bojling point. Into a pt. of cold milk stir 4 tablespoons of flour, and when this is smooth add to the hot milk. Cook in a double boiler for an hr.; add salt to taste and serve with cream. — Mabel Sturtevant, 105 S. Dearborn St., Chicago, 111. VARIATION I. — Boil 24 raisins, chopped, in a little water 20 minutes. Let the water boil away, and add 2 cups milk. When boiling, add 1 tablespoon of flour

Cook this with the app: pantry check, scaling, and the assistant.