 One hundred and twenty grammes (four ounces) of coarse oatmeal are allowed to soak in a quart of cold water for twelve hours. The mixture is then boiled down so as to make a pint, and is strained through a fine cloth while it is hot. When it cools a jelly...  Manual of the Diseases of Children - Page 144by John Madison Taylor, William Hughes Wells - 1901 - 843 pagesFull view - About this book
 | 1897 - 452 pages
...(Roberts' formula) : About 4 ounces of course oatmeal are allowed to soak in a quart of cold water 12 hours. The mixture is then boiled down so as to make a pint, and is strained through a fine cloth while hot. Keep this jelly on ice until used. Barley jelly can... | |
 | Thomas Morgan Rotch - 1895 - 1220 pages
...— For the preparation of oat jelly the following method should be employed : 120 grammes (4 ounces) of coarse oatmeal are allowed to soak in a quart of...mixture is then boiled down so as to make a pint, and is strained through a fine cloth while it is hot. When it cools, a jelly is formed, which is to... | |
 | Louise Eleanor Hogan - 1896 - 258 pages
...should be cooked at least an hour in the steamer or double boiler. Oat Jelly. (Eotch.) Four ounces of coarse oatmeal are allowed to soak in a quart of...mixture is then boiled down so as to make a pint, and is strained through a fine cloth while it is hot. When it cools a jelly is formed, which is to... | |
 | 1897 - 448 pages
...(Roberts' formula) : About 4 ounces of course oatmeal are allowed to soak in a quart of cold water 12 hours. The mixture is then boiled down so as to make a pint, and is stiained through a fine cloth while hot. Keep this jelly on ice until used. Barley jelly can... | |
 | 1899 - 1488 pages
...of oat jelly, the following method should be employed : One hundred and twenty grammes (four ounces) of coarse oatmeal are allowed to soak in a quart of...mixture is then boiled down so as to make a pint, and is strained through a fine cloth while it is hot. When it cools a jelly is formed, which is kept... | |
 | William Aloysius Edwards - 1901 - 1534 pages
...of oat jelly, the following method should be employed : One hundred and twenty grammes (four ounces) of coarse oatmeal are allowed to soak in a quart of...mixture is then boiled down so as to make a pint, and is strained through a fine cloth while it is hot. When it cools a jelly is formed, which is kept... | |
 | Solomon Solis-Cohen - 1901 - 384 pages
...preparations to begin with is oat jelly. This is prepared by soaking four ounces of coarse oatmeal in a quart of cold water for twelve hours. The mixture is then boiled down to one pint, strained, and allowed to cool, when it forms a jelly. The latter may be thinned with milk... | |
 | Maine. State Board of Health - 1902 - 336 pages
...egg crust has become lightly browned. Oat Jelly (Rotch). — Two ounces of coarse oatmeal are soaked in a quart of cold water for twelve hours. The mixture is then boiled down so as to make a pint and strained while hot. On cooling, a jelly is formed. Keep on ice until needed. Hominy Grits (Starr).... | |
 | Maine. State Board of Health - 1902 - 334 pages
...egg crust has become lightly browned. Oat Jelly (Rotch). — Two ounces of coarse oatmeal are soaked in a quart of cold water for twelve hours. The mixture is then boiled down so as to make a pint and strained while hot. On cooling, a jelly is formed. Keep on ice until needed. Hominy Grits (Starr).... | |
 | 1902 - 350 pages
...egg crust has become lightly browned. Oat Jelly (Rotch). — Two ounces of coarse oatmeal are soaked in a quart of cold Water for twelve hours. The mixture is then boiled down so as to make a pint and strained while hot. On cooling, a jelly is formed. Keep on ice until needed. Hominy Grits (Starr).... | |
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