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Corn Meal Gruel
From San Rafael cook book, 1906, 1906
Serves 2
Must be well cooked.
Presented as published in 1906. 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
290Calories
6 gProtein
62 gCarbs
1 gFat
Full nutrition (33 nutrients)
Calories290 kcal
Protein5.6 g
Carbohydrates62 g
Fiber3.1 g
Sugars1.3 g
Total Fat1.4 g
Saturated Fat0.2 g
Monounsaturated Fat0.3 g
Polyunsaturated Fat0.7 g
Cholesterol0 mg
Sodium20 mg
Potassium116 mg
Calcium17 mg
Iron0.9 mg
Magnesium30 mg
Phosphorus78 mg
Zinc0.5 mg
Copper0.1 mg
Manganese0.1 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A8.6 mcg
Vitamin E0.1 mg
Vitamin K0 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0 mg
Niacin (B3)0.8 mg
Folate24 mcg
Choline6.8 mg
Caffeine0 mg
Water481 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from San Rafael cook book, 1906 (1906) by Katherine Golden Bitting Collection on Gastronomy (Library of Congress), page 96. The excerpt below is the record exactly as published.
CORN MEAL GRUEL— Mrs. D. Whittemore. 1 cup corn meal, 1 quart water, 1 pinch of salt
Cook this with the app: pantry check, scaling, and the assistant.