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Cornmeal or Oatmeal Gruel
From The household cook book, 1902
Serves 1
A nice light nourishment for the sick or convalescent.
Presented as published in 1902. 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
84 gCarbs
3 gFat
Full nutrition (34 nutrients)
Calories401 kcal
Protein9.3 g
Carbohydrates84 g
Fiber6.4 g
Sugars0.7 g
Total Fat3.4 g
Saturated Fat0.6 g
Monounsaturated Fat0.7 g
Polyunsaturated Fat1.3 g
Omega-30 g
Cholesterol0 mg
Sodium3410 mg
Potassium179 mg
Calcium311 mg
Iron32 mg
Magnesium48 mg
Phosphorus122 mg
Zinc1.2 mg
Copper0.1 mg
Manganese0.7 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E0.1 mg
Vitamin K0.2 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0.7 mg
Riboflavin (B2)0.7 mg
Niacin (B3)8.1 mg
Folate132 mcg
Choline18 mg
Caffeine0 mg
Water445 g
As published
This recipe was extracted from The household cook book (1902) by Smiley, James B[ethuel],, page 437. The excerpt below is the record exactly as published.
Cornmeal or Oatmeal Gruel — Mix ^ cup of the meal with a little cold water; then add a pint of boiling water, a teaspoon of salt
Cook this with the app: pantry check, scaling, and the assistant.