Cracker Gruel
From A textbook of domestic science for high schools, 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
177Calories
8 gProtein
15 gCarbs
9 gFat
Full nutrition (34 nutrients)
Calories177 kcal
Protein8.4 g
Carbohydrates15 g
Fiber0.1 g
Sugars12 g
Total Fat9.4 g
Saturated Fat4.9 g
Monounsaturated Fat2.1 g
Polyunsaturated Fat1 g
Omega-30.1 g
Cholesterol29 mg
Sodium2469 mg
Potassium373 mg
Calcium308 mg
Iron0.3 mg
Magnesium30 mg
Phosphorus261 mg
Zinc1.1 mg
Copper0 mg
Manganese0 mg
Vitamin D2.3 mcg
Vitamin C0 mg
Vitamin A78 mcg
Vitamin E0.3 mg
Vitamin K4.2 mcg
Vitamin B60.2 mg
Vitamin B121.3 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.4 mg
Niacin (B3)0.5 mg
Folate5.5 mcg
Choline44 mg
Caffeine0 mg
Water215 g
As published
This recipe was extracted from A textbook of domestic science for high schools (1913) by Matilda G. Campbell, page 81. The excerpt below is the record exactly as published.
cracker gruels act as astringents. Flour Gruel 2 c. milk 2 tb. flour 1 ts. salt Scald milk; thicken with flour wet in cold milk. Cook over hot water 30 minutes. Add salt. Serve. Oatmeal Gruel 1 c. oatmeal i ts. salt 3 c. boiling water Milk Add oatmeal to boiling water and salt. Cook in double boiler 2 hours. Strain. Add milk or cream and reheat. Cracker Gruel 2 butter crackers 1 c. milk | ts. salt
Cook this with the app: pantry check, scaling, and the assistant.