Cornmeal Gruel
From Lillian Massey school recipes, 1913
Presented as published in 1913. 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
178Calories
5 gProtein
38 gCarbs
1 gFat
Full nutrition (33 nutrients)
Calories178 kcal
Protein4.6 g
Carbohydrates38 g
Fiber1 g
Sugars0.2 g
Total Fat0.9 g
Saturated Fat0.1 g
Monounsaturated Fat0.1 g
Polyunsaturated Fat0.2 g
Cholesterol0 mg
Sodium9469 mg
Potassium68 mg
Calcium50 mg
Iron6 mg
Magnesium14 mg
Phosphorus47 mg
Zinc0.3 mg
Copper0.1 mg
Manganese0.3 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K0 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0.4 mg
Riboflavin (B2)0.2 mg
Niacin (B3)3.3 mg
Folate79 mcg
Choline2.3 mg
Caffeine0 mg
Water81 g
As published
This recipe was extracted from Lillian Massey school recipes (1913) by Lillian Massey School Household Science, page 47. The excerpt below is the record exactly as published.
CORNMEAL GRUEL. 1 tbsp. cornmeal. 2 tbsp. cold water. 3+ tbsp. flour. 14 c. boiling water. 4 tsp. salt. Milk or cream.
Cook this with the app: pantry check, scaling, and the assistant.