Cookery for invalids, persons of delicate digestion, and for children / by Mary Hooper.

  • Hooper, Mary, 1829-1904.
Date:
1892
Catalogue details

Licence: Public Domain Mark

Credit: Cookery for invalids, persons of delicate digestion, and for children / by Mary Hooper. Source: Wellcome Collection.

Provider: This material has been provided by The University of Leeds Library. The original may be consulted at The University of Leeds Library.

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    minute, then pour half a pint of boiling water over the mixture, stirring quickly as you pour. Next pour the gruel through a' strainer into a small saucepan, taking care the rough part of the meal remains in the strainer. Boil the gruel ten minutes, add to it a tablespoonful of sugar and a piece of butter the size of a walnut, and serve. Barley Gruel. Barley Gruel is an important article in the invalid’s dietary. It is generally made too hastily, and thus much of its virtue is lost. Take two ounces of pearl barley, wash in clean cold water, then boil it for five minutes in a pint of water. Pour this water away, and put a quart of boiling water to the barley; let it boil for three hours, strain, and add any flavour; if that of lemon peel is desired, cut it very thinly, and infuse for ten minutes in enough cold water to cover it—stir the liquid into the barley gruel. Equal quantities of milk and barley gruel make a very nourishing drink, especially useful in feverish cases. Barley gruel should not be mixed with milk or syrup before