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Corn Meal Gruel
From The standard book of recipes and housewife's guide, comprising as complete cook book, 1901
Serves 2
Presented as published in 1901. 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
386Calories
8 gProtein
83 gCarbs
2 gFat
Full nutrition (33 nutrients)
Calories386 kcal
Protein8.2 g
Carbohydrates83 g
Fiber5.6 g
Sugars0.6 g
Total Fat2.5 g
Saturated Fat0.4 g
Monounsaturated Fat0.4 g
Polyunsaturated Fat1 g
Cholesterol0 mg
Sodium1075 mg
Potassium142 mg
Calcium303 mg
Iron32 mg
Magnesium32 mg
Phosphorus76 mg
Zinc0.5 mg
Copper0 mg
Manganese0.2 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A1.1 mcg
Vitamin E0.1 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
Folate131 mcg
Choline13 mg
Caffeine0 mg
Water385 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from The standard book of recipes and housewife's guide, comprising as complete cook book (1901) by Johnson, Alice A.,, page 75. The excerpt below is the record exactly as published.
Corn Meal Gruel. — Stir slowly two tablespoonfuls of corn meal in one quart of boiling water
Cook this with the app: pantry check, scaling, and the assistant.