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Arrowroot Gruel
From Scientific cooking with scientific methods, 1911
Serves 1
Presented as published in 1911. 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
179Calories
4 gProtein
39 gCarbs
1 gFat
Full nutrition (33 nutrients)
Calories179 kcal
Protein4 g
Carbohydrates39 g
Fiber2.7 g
Sugars0.2 g
Total Fat1.2 g
Saturated Fat0.2 g
Monounsaturated Fat0.2 g
Polyunsaturated Fat0.5 g
Cholesterol0 mg
Sodium539 mg
Potassium88 mg
Calcium152 mg
Iron16 mg
Magnesium16 mg
Phosphorus38 mg
Zinc0.2 mg
Copper0 mg
Manganese0.1 mg
Vitamin D0 mcg
Vitamin C0.1 mg
Vitamin A0.1 mcg
Vitamin E0 mg
Vitamin K0 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)0.3 mg
Niacin (B3)4 mg
Folate82 mcg
Choline6.2 mg
Caffeine0 mg
Water221 g
As published
This recipe was extracted from Scientific cooking with scientific methods (1911) by Sarah E. Woodworth Craig, page 151. The excerpt below is the record exactly as published.
Arrowroot Qruel. 1 cup boiling water. 2 teaspoons Bermuda Cold water. arrowroot. Pinch salt
Cook this with the app: pantry check, scaling, and the assistant.