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Corn Meal Gruel
From The new Kentucky home cook book, 1884
Serves 3
Presented as published in 1884. 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
621Calories
12 gProtein
134 gCarbs
3 gFat
Full nutrition (33 nutrients)
Calories621 kcal
Protein12 g
Carbohydrates134 g
Fiber7.6 g
Sugars2 g
Total Fat3.4 g
Saturated Fat0.5 g
Monounsaturated Fat0.7 g
Polyunsaturated Fat1.5 g
Cholesterol0 mg
Sodium723 mg
Potassium234 mg
Calcium205 mg
Iron22 mg
Magnesium52 mg
Phosphorus148 mg
Zinc1 mg
Copper0.1 mg
Manganese0.3 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A12 mcg
Vitamin E0.2 mg
Vitamin K0 mcg
Vitamin B60.3 mg
Vitamin B120 mcg
Thiamin (B1)0.6 mg
Riboflavin (B2)0.5 mg
Niacin (B3)6.3 mg
Folate117 mcg
Choline17 mg
Caffeine0 mg
Water268 g
Estimated from matched ingredients across 3 servings.
As published
This recipe was extracted from The new Kentucky home cook book (1884) by Maysville (Ky.). Methodist Episcopal Church, South., page 180. The excerpt below is the record exactly as published.
CORN MEAL GRUEL. Take one pint of corn meal, pour over it sufficient cold water to thin it. Have ready a quart of boiling water
Cook this with the app: pantry check, scaling, and the assistant.