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Ege Gruel

Name: Ege Gruel
Yield: 1 servings
Ingredients: Yolk of one egg; 1 tablespoonful of sugar; 24 of a cupful of boiling water; white of the egg

From The Ideal cook book, 1899

Serves 1

Presented as published in 1899. 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

235Calories

14 gProtein

23 gCarbs

10 gFat

Full nutrition (34 nutrients)

Calories235 kcal

Protein14 g

Carbohydrates23 g

Fiber0.7 g

Sugars13 g

Total Fat9.8 g

Saturated Fat3.2 g

Monounsaturated Fat3.7 g

Polyunsaturated Fat2 g

Omega-30 g

Cholesterol372 mg

Sodium276 mg

Potassium154 mg

Calcium94 mg

Iron5.7 mg

Magnesium16 mg

Phosphorus206 mg

Zinc1.3 mg

Copper0.1 mg

Manganese0.1 mg

Vitamin D2 mcg

Vitamin C0 mg

Vitamin A160 mcg

Vitamin E1.1 mg

Vitamin K0.3 mcg

Vitamin B60.2 mg

Vitamin B120.9 mcg

Thiamin (B1)0.1 mg

Riboflavin (B2)0.5 mg

Niacin (B3)1.1 mg

Folate63 mcg

Choline296 mg

Caffeine0 mg

Water124 g

As published

This recipe was extracted from The Ideal cook book (1899) by Anne Clarke, page 149. The excerpt below is the record exactly as published.

Ege Gruel.—Ingredients—Yolk of one egg, 1 tablespoonful of sugar, 24 of a cupful of boiling water, white of the egg

Cook this with the app: pantry check, scaling, and the assistant.