Presented as published in 1912. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
vegetariannut-free
Oatmeal Gruel
From The Cook County cook book, 1912
Serves 1
Recipe by Mrs. Frank Ferguson, Franklin, 111.
A modern interpretation · AI-generated from the original record
Ingredients
- 2 tablespoons of steel cut oats
- 1 pt. of boiling water
- 2 tablespoons cream
- 1 tablespoon to a qt. of water
Method
Put 2 tablespoons of steel cut oats or groats into 1 pt. of boiling water; boil rapidly for 0.25 hr.
Strain into a bowl, add 2 tablespoons cream and serve warm.
If oatmeal is used, take 1 tablespoon to a qt. of water and cook for 1.5 hrs., and add 4 tablespoons cream.
Nutrition per serving
502Calories
10 gProtein
86 gCarbs
14 gFat
As published
This recipe was extracted from The Cook County cook book (1912) by Associated College Women Workers, page 4. The excerpt below is the record exactly as published.
OATMEAL GRUEL.— Put 2 tablespoons of steel cut oats or groats, into 1 pt. of boiling water; boil rapidly for ^ of an hr. Strain into a boAvl, add 2 tablespoons cream and serve warm. If oatmeal is used, take 1 tablespoon to a qt. of water
Cook this with the app: pantry check, scaling, and the assistant.