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Corn-Meal Gruel
From Buckeye cookery, 1892
Serves 3
This is a nourishing recipe suitable for convalescents.
Presented as published in 1892. 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
401Calories
9 gProtein
86 gCarbs
3 gFat
Full nutrition (34 nutrients)
Calories401 kcal
Protein8.9 g
Carbohydrates86 g
Fiber5.7 g
Sugars1.1 g
Total Fat2.8 g
Saturated Fat0.5 g
Monounsaturated Fat0.5 g
Polyunsaturated Fat1.1 g
Omega-30 g
Cholesterol0 mg
Sodium1122 mg
Potassium149 mg
Calcium324 mg
Iron32 mg
Magnesium33 mg
Phosphorus84 mg
Zinc0.6 mg
Copper0 mg
Manganese0.3 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0.7 mcg
Vitamin E0.1 mg
Vitamin K0 mcg
Vitamin B60.2 mg
Vitamin B120 mcg
Thiamin (B1)0.7 mg
Riboflavin (B2)0.7 mg
Niacin (B3)8.4 mg
Folate130 mcg
Choline13 mg
Caffeine0 mg
Water389 g
Estimated from matched ingredients across 3 servings.
As published
This recipe was extracted from Buckeye cookery (1892), page 326. The excerpt below is the record exactly as published.
CoRN-MEAL GRUEL.—Add to three pints boiling water two table-spoons corn meal, stirred up with a little cold water ; adda pinch of salt and cook twenty minutes. For very sick persons, let it settle, pour off the top, and give with . out other seasoning. For convalescents, toast a piece of bread nicely, and put in the gruel with one or two table-spoons sweet cream, a little sugar and ginger, ornutmeg and cinnamon
Cook this with the app: pantry check, scaling, and the assistant.