Cranberry Gruel
From Canadian cook book, 1924
Presented as published in 1924. 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
285Calories
5 gProtein
65 gCarbs
1 gFat
Full nutrition (33 nutrients)
Calories285 kcal
Protein4.9 g
Carbohydrates65 g
Fiber5.2 g
Sugars16 g
Total Fat1.4 g
Saturated Fat0.2 g
Monounsaturated Fat0.2 g
Polyunsaturated Fat0.5 g
Cholesterol0 mg
Sodium4040 mg
Potassium132 mg
Calcium162 mg
Iron17 mg
Magnesium21 mg
Phosphorus49 mg
Zinc0.3 mg
Copper0.1 mg
Manganese0.4 mg
Vitamin D0 mcg
Vitamin C9.9 mg
Vitamin A2.1 mcg
Vitamin E1 mg
Vitamin K3.5 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0.4 mg
Riboflavin (B2)0.4 mg
Niacin (B3)4.6 mg
Folate77 mcg
Choline10 mg
Caffeine0 mg
Water284 g
As published
This recipe was extracted from Canadian cook book (1924) by Nellie Lyle Pattinson, page 94. The excerpt below is the record exactly as published.
CRANBERRY GRUEL. 1 tb. flour. 2 tb. cold water. M T. salt. 1 c. boiling water. % c. cranberries. 1 tb. sugar
Cook this with the app: pantry check, scaling, and the assistant.