A Delicious Gruel
From Delicate dishes, 1896
Recipe by K. B. D.
Presented as published in 1896. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
Nutrition per serving
317Calories
16 gProtein
37 gCarbs
11 gFat
Full nutrition (34 nutrients)
Calories317 kcal
Protein16 g
Carbohydrates37 g
Fiber0.5 g
Sugars0.4 g
Total Fat11 g
Saturated Fat3.5 g
Monounsaturated Fat4.3 g
Polyunsaturated Fat2.7 g
Omega-30 g
Cholesterol372 mg
Sodium188 mg
Potassium999 mg
Calcium127 mg
Iron4 mg
Magnesium87 mg
Phosphorus336 mg
Zinc1.8 mg
Copper0.7 mg
Manganese1.2 mg
Vitamin D2 mcg
Vitamin C31 mg
Vitamin A161 mcg
Vitamin E1.1 mg
Vitamin K0.4 mcg
Vitamin B60.4 mg
Vitamin B120.9 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.6 mg
Niacin (B3)1 mg
Folate93 mcg
Choline296 mg
Caffeine0 mg
Water629 g
As published
This recipe was extracted from Delicate dishes (1896), page 62. The excerpt below is the record exactly as published.
A DELICIOUS GRUEL. Boil I tablespoonful of rolled oats in a pint of water, adding more water if necessary, with a small pinch of salt. When the oatmeal is thoroughly cooked, put through a strainer ; to the jelly thus obtained, add ^ cupful of sweet cream and the whites of 2 eggs that have been beaten stiff
Cook this with the app: pantry check, scaling, and the assistant.