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Cracker Gruel
From The Worcester domestic science school's one year course laboratory cook book, 1914
Serves 1
Presented as published in 1914. 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
433Calories
9 gProtein
93 gCarbs
3 gFat
Full nutrition (33 nutrients)
Calories433 kcal
Protein9.5 g
Carbohydrates93 g
Fiber5.8 g
Sugars0.5 g
Total Fat2.7 g
Saturated Fat0.4 g
Monounsaturated Fat0.4 g
Polyunsaturated Fat1.1 g
Cholesterol0 mg
Sodium3411 mg
Potassium153 mg
Calcium309 mg
Iron33 mg
Magnesium34 mg
Phosphorus89 mg
Zinc0.6 mg
Copper0.1 mg
Manganese0.4 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E0.1 mg
Vitamin K0.1 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0.8 mg
Riboflavin (B2)0.7 mg
Niacin (B3)9.1 mg
Folate157 mcg
Choline17 mg
Caffeine0 mg
Water386 g
As published
This recipe was extracted from The Worcester domestic science school's one year course laboratory cook book (1914) by Worcester domestic science school, Worcester, Mass., page 83. The excerpt below is the record exactly as published.
CRACKER GRUEL. Pour one pint of boiling water over three tablespoonfuls of fine cracker crumbs; add one teaspoonful, of sal
Cook this with the app: pantry check, scaling, and the assistant.