Cranberry 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
721Calories
15 gProtein
159 gCarbs
4 gFat
Full nutrition (33 nutrients)
Calories721 kcal
Protein15 g
Carbohydrates159 g
Fiber10 g
Sugars16 g
Total Fat4.1 g
Saturated Fat0.5 g
Monounsaturated Fat0.6 g
Polyunsaturated Fat1.4 g
Cholesterol0 mg
Sodium1906 mg
Potassium291 mg
Calcium467 mg
Iron50 mg
Magnesium55 mg
Phosphorus141 mg
Zinc0.9 mg
Copper0.1 mg
Manganese0.8 mg
Vitamin D0 mcg
Vitamin C9.9 mg
Vitamin A2.1 mcg
Vitamin E1 mg
Vitamin K3.5 mcg
Vitamin B60.3 mg
Vitamin B120 mcg
Thiamin (B1)1.3 mg
Riboflavin (B2)1.1 mg
Niacin (B3)14 mg
Folate243 mcg
Choline22 mg
Caffeine0 mg
Water656 g
As published
This recipe was extracted from Lillian Massey school recipes (1913) by Lillian Massey School Household Science, page 57. The excerpt below is the record exactly as published.
CRANBERRY GRUEL. 4 tbsp. flour. 3 ¢c. boiling water. 1 tbsp. cold water. # c. cranberries. z tsp. salt. + tbsp. sugar
Cook this with the app: pantry check, scaling, and the assistant.