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Cornmeal Gruel
From The century cook book, 1894
Serves 1
Presented as published in 1894. 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
33Calories
1 gProtein
7 gCarbs
0 gFat
Full nutrition (33 nutrients)
Calories33 kcal
Protein0.6 g
Carbohydrates7.2 g
Fiber0.4 g
Sugars0.1 g
Total Fat0.2 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0.1 g
Cholesterol0 mg
Sodium15 mg
Potassium18 mg
Calcium14 mg
Iron0.4 mg
Magnesium7.6 mg
Phosphorus8.9 mg
Zinc0.1 mg
Copper0 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K0 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.4 mg
Folate19 mcg
Choline0.8 mg
Caffeine0 mg
Water474 g
As published
This recipe was extracted from The century cook book (1894) by Jennie A. Hansey, page 104. The excerpt below is the record exactly as published.
Cornmeal Gruel. Let a pint of water come to a boil; then stir in one tablespoonsful of cornmeal, wet with a little i8i 1 82 Dishes for Invalids water. Let it boil a few minutes, and season with salt
Cook this with the app: pantry check, scaling, and the assistant.