Originally Published:
Ann Arbor Cookbook, 1904
Original Images:

Take 1/2 pt. sifted cornmeal. White cornmeal is the only kind fit to use in making gruel. Moisten it with cold water and stir in 1 1/2 pts. boiling water, and add salt to taste. Stir well, so that there will be no lumps, and let boil 1 hour.