Boiled Flour Gruel
From Lillian Massey school recipes, 1913
This may be kept for some time in a glass jar. Use as desired for Gruel or as an Infant Food.
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
1660Calories
49 gProtein
351 gCarbs
7 gFat
Full nutrition (19 nutrients)
Calories1660 kcal
Protein49 g
Carbohydrates351 g
Total Fat6.7 g
Sodium9.1 mg
Potassium617 mg
Calcium86 mg
Iron25 mg
Magnesium121 mg
Phosphorus490 mg
Zinc3.3 mg
Copper0.7 mg
Manganese3.4 mg
Vitamin B60.3 mg
Thiamin (B1)4.3 mg
Riboflavin (B2)2 mg
Niacin (B3)31 mg
Folate726 mcg
Water45 g
As published
This recipe was extracted from Lillian Massey school recipes (1913) by Lillian Massey School Household Science, page 48. The excerpt below is the record exactly as published.
BOILED FLOUR GRUEL. Tie 1 1b. or more flour in a thick cloth and boil it in water to cover
Cook this with the app: pantry check, scaling, and the assistant.