Cornmeal Gruel
From Canadian cook book, 1924
Presented as published in 1924. 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
1161Calories
12 gProtein
79 gCarbs
89 gFat
Full nutrition (33 nutrients)
Calories1161 kcal
Protein12 g
Carbohydrates79 g
Fiber4.3 g
Sugars0.5 g
Total Fat89 g
Saturated Fat50 g
Monounsaturated Fat18 g
Polyunsaturated Fat0.8 g
Cholesterol251 mg
Sodium4357 mg
Potassium356 mg
Calcium381 mg
Iron25 mg
Magnesium41 mg
Phosphorus206 mg
Zinc1 mg
Copper0 mg
Manganese0.3 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K5.8 mcg
Vitamin B60.2 mg
Vitamin B120 mcg
Thiamin (B1)0.7 mg
Riboflavin (B2)0.5 mg
Niacin (B3)7.1 mg
Folate127 mcg
Choline10 mg
Caffeine0 mg
Water461 g
As published
This recipe was extracted from Canadian cook book (1924) by Nellie Lyle Pattinson, page 93. The excerpt below is the record exactly as published.
cornmeal gruel are laxative; rice, barley and arrowroot are astringent in their effect. ARROWROOT GRUEL. }/2 tb. arrowroot. H T. salt. 1 tb. cold water. 1 c. hot milk or milk and water. 1. Mix arrowroot and salt with cold water. 2. Add gradually to hot milk; cook over hot water 15 mins. 3. Strain and serve. BARLEY BROTH. 1 tb. barley flour. 1 tb. cold water. 1 c. beef broth. T. salt. 1. Blend flour with cold water, add to hot broth; cook over hot water 3^ hour. 310 CANADIAN COOK BOOK 2. Add salt; strain and serve. CORNMEAL GRUEL. 1 tb. cornmeal. tb. flour. M T. salt. 2 tb. cold water. 1 3^ c. boiling water or milk and water. Milk or cream
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