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Emma Cornelia Ricketson cookbook manuscript, New Bedford, December 1862
Page 153
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Water Gruel. Mix 2 tablespoons Indian meal with 1 of wheat flour & sufficient cold water to make a thick batter. If the gruel if liked thick, stir it into 1 pint of boiling water - if liked thin more water will be necessary. Season the gruel with salt and let it boil 6 or 8 minutes, stirring it frequently - then take it from the fire - put in a piece of butter of the size of a walnut & pepper to the taste. Turn it on toasted bread, cut in small pieces. Caudle. Make rice or water gruel, as above - then strain it, & add 1/2 wine glass of ale, wine or brandy. Sweeten it with loaf sugar and grate in a little nutmeg. Sippets. On a very hot plate lay some sippets of bread & pour some beef, mutton & veal - gravy on them: then is sprinkle a little salt over them.
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Water Gruel. Mix 2 tablespoons Indian meal with 1 of wheat flour & sufficient cold water to make a thick batter. If the gruel if liked thick, stir it into 1 pint of boiling water - if liked thin more water will be necessary. Season the gruel with salt and let it boil 6 or 8 minutes, stirring it frequently - then take it from the fire - put in a piece of butter of the size of a walnut & pepper to the taste. Turn it on toasted bread, cut in small pieces. Caudle. Make rice or water gruel, as above - then strain it, & add 1/2 wine glass of ale, wine or brandy. Sweeten it with loaf sugar and grate in a little nutmeg. Sippets. On a very hot plate lay some sippets of bread & pour some beef, mutton & veal - gravy on them: then is sprinkle a little salt over them.
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