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Corn-Meal Gruel
From Dr. M'Millan's formulas and domestic guide, 1882
Serves 1
Presented as published in 1882. 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
278Calories
6 gProtein
60 gCarbs
2 gFat
Full nutrition (28 nutrients)
Calories278 kcal
Protein5.9 g
Carbohydrates60 g
Fiber4.1 g
Sugars0.4 g
Total Fat1.8 g
Saturated Fat0.3 g
Monounsaturated Fat0.3 g
Polyunsaturated Fat0.7 g
Sodium851 mg
Potassium101 mg
Calcium240 mg
Iron25 mg
Magnesium23 mg
Phosphorus53 mg
Zinc0.3 mg
Copper0 mg
Manganese0.2 mg
Vitamin C0 mg
Vitamin E0 mg
Vitamin K0 mcg
Vitamin B60.1 mg
Thiamin (B1)0.5 mg
Riboflavin (B2)0.5 mg
Niacin (B3)6.3 mg
Folate101 mcg
Choline9.8 mg
Water305 g
As published
This recipe was extracted from Dr. M'Millan's formulas and domestic guide (1882) by M'Millan, Alexander M. D., page 33. The excerpt below is the record exactly as published.
CORN-MEAL GRUEL. To any amount of water add sufficient salt to give it flavor. Then stir in slowly enough corn meal to make a thick gruel, and let it remain on the fire for 15 minutes, stirring constantly, adding boiling water to keep it moderately thin
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