Corn Meal Gruel
From Science of food & cookery, 1921
Presented as published in 1921. 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
641Calories
13 gProtein
138 gCarbs
4 gFat
Full nutrition (33 nutrients)
Calories641 kcal
Protein13 g
Carbohydrates138 g
Fiber8.3 g
Sugars1.7 g
Total Fat3.7 g
Saturated Fat0.5 g
Monounsaturated Fat0.7 g
Polyunsaturated Fat1.6 g
Cholesterol0 mg
Sodium1082 mg
Potassium239 mg
Calcium307 mg
Iron33 mg
Magnesium54 mg
Phosphorus144 mg
Zinc0.9 mg
Copper0.1 mg
Manganese0.4 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A8.6 mcg
Vitamin E0.1 mg
Vitamin K0 mcg
Vitamin B60.3 mg
Vitamin B120 mcg
Thiamin (B1)0.8 mg
Riboflavin (B2)0.7 mg
Niacin (B3)8.7 mg
Folate151 mcg
Choline19 mg
Caffeine0 mg
Water452 g
As published
This recipe was extracted from Science of food & cookery (1921) by H. S. Anderson, page 130. The excerpt below is the record exactly as published.
CORN MEAL GRUEL Put % cup corn meal into a small saucepan, and blend with J4 cup cold water. Add 2 cups boiling water and a few grains of salt
Cook this with the app: pantry check, scaling, and the assistant.