Another Recipe for Oatmeal Gruel
From A second Dudley book of cookery and other recipes, 1914
A little cream added improves the gruel.
Presented as published in 1914. 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
313Calories
17 gProtein
26 gCarbs
16 gFat
Full nutrition (34 nutrients)
Calories313 kcal
Protein17 g
Carbohydrates26 g
Fiber0.5 g
Sugars24 g
Total Fat16 g
Saturated Fat9.2 g
Monounsaturated Fat3.5 g
Polyunsaturated Fat0.7 g
Omega-30.1 g
Cholesterol58 mg
Sodium186 mg
Potassium751 mg
Calcium602 mg
Iron0.3 mg
Magnesium66 mg
Phosphorus515 mg
Zinc2.3 mg
Copper0 mg
Manganese0.2 mg
Vitamin D4.7 mcg
Vitamin C0 mg
Vitamin A156 mcg
Vitamin E0.3 mg
Vitamin K0.1 mcg
Vitamin B60.3 mg
Vitamin B122.6 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)0.7 mg
Niacin (B3)0.6 mg
Folate1.8 mcg
Choline89 mg
Caffeine0 mg
Water454 g
As published
This recipe was extracted from A second Dudley book of cookery and other recipes (1914) by Dudley, Georgiana Countess of, page 116. The excerpt below is the record exactly as published.
ANOTHER RECIPE FOR OATMEAL GRUEL r 1 1WO tablespoonfuls of medium oatmeal, and a ^ pinch of salt. Mix with water into a smooth paste. Put a pint of milk
Cook this with the app: pantry check, scaling, and the assistant.