Oatmeal Gruel II

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Preparation info

    • Difficulty


Appears in

The Boston Cooking-School Cook Book

By Fannie Merritt Farmer

Published 1896

  • About


  • cup coarse oatmeal.
  • 1 pint cold water.
  • 1 teaspoon salt.
  • Milk or cream.


Pound oatmeal until mealy, add one-third of the water, stir well, let settle, and pour off the mealy water. Repeat twice, using remaining water. Boil the mealy water thirty minutes; season with salt, dilute with milk or cream, strain, and serve. A delicate gruel, but more expensive and less nutritious than Oatmeal Gruel I.