Oatmeal Pottage, or Gruel

The Art of Cookery Made Easy and Refined · Mollard, John · 1802

Source: The Art of Cookery Made Easy and Refined
Time: Cook: 35 min Total: 35 min
Status: success · extracted 13 days ago
Not a recipe: No

Ingredients (10)

three table spoonfuls of oatmeal ↝ Oatmeal, NFS [Oatmeal]
a very little salt ↝ Salt, table, iodized [Spices and Herbs]
a quart of water ↝ Water, tap [Tap water]
an ounce of fresh butter ↝ Asparagus, fresh, cooked with butter or margarine [Other vegetables and combinations]
some loaf sugar ↝ Sugar, NFS [Sugars and honey]
a little brandy ↝ Brandy [Liquor and cocktails]
grated nutmeg ↝ Oil, nutmeg butter [Fats and Oils]
pepper ↝ Spices, pepper, black [Spices and Herbs]
salt ↝ Salt, table, iodized [Spices and Herbs]
fresh butter ↝ Asparagus, fresh, cooked with butter or margarine [Other vegetables and combinations]

Instructions (7)

Mix together three table spoonfuls of oatmeal, a very little salt, and a quart of water.
Put them over a fire, and let it boil gently for half an hour.
Then skim and strain it.
Add to it an ounce of fresh butter, some loaf sugar, a little brandy, and grated nutmeg.
Or instead of these ingredients put pepper, salt, and fresh butter, to the palate.
Then boil it again five minutes.
Mix it till very smooth, and let it be of a moderate consistence.

Original Text

Oatmeal Pottage, or Gruel.

Mix together three table spoonfuls of oatmeal, a very little salt, and a quart of water; put them over a fire, and let it boil gently for half an hour. Then skim[282] and strain it, add to it an ounce of fresh butter, some loaf sugar, a little brandy, and grated nutmeg; or instead of these ingredients put pepper, salt, and fresh butter, to the palate; then boil it again five minutes, mix it till very smooth, and let it be of a moderate consistence.

Notes

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