vegetarianveganpescatariangluten-freedairy-freenut-freeegg-freesoy-freefish-freeshellfish-free
Arrowroot Gruel
From The Institute cook book, 1913
Serves 2
Presented as published in 1913. 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
370Calories
8 gProtein
79 gCarbs
2 gFat
Full nutrition (33 nutrients)
Calories370 kcal
Protein7.8 g
Carbohydrates79 g
Fiber5.3 g
Sugars2.9 g
Total Fat2.3 g
Saturated Fat0.4 g
Monounsaturated Fat0.4 g
Polyunsaturated Fat0.9 g
Cholesterol0 mg
Sodium2243 mg
Potassium166 mg
Calcium304 mg
Iron32 mg
Magnesium31 mg
Phosphorus74 mg
Zinc0.5 mg
Copper0 mg
Manganese0.3 mg
Vitamin D0 mcg
Vitamin C0.1 mg
Vitamin A0.1 mcg
Vitamin E0 mg
Vitamin K0 mcg
Vitamin B60.2 mg
Vitamin B120 mcg
Thiamin (B1)0.7 mg
Riboflavin (B2)0.6 mg
Niacin (B3)8 mg
Folate153 mcg
Choline12 mg
Caffeine0 mg
Water392 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from The Institute cook book (1913) by Helen Cramp, page 152. The excerpt below is the record exactly as published.
ARROWROOT GRUEL 2 tablespoons arrowroot 1 teaspoon salt 1 quart boiling water 1 teaspoon sugar Few drops vanilla
Cook this with the app: pantry check, scaling, and the assistant.