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Egg Gruel
From Original White House Cookbook, 1887
Serves 1
Presented as published in 1887. 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
223Calories
4 gProtein
50 gCarbs
1 gFat
Full nutrition (28 nutrients)
Calories223 kcal
Protein3.7 g
Carbohydrates50 g
Fiber2.6 g
Sugars13 g
Total Fat1.2 g
Saturated Fat0.2 g
Monounsaturated Fat0.2 g
Polyunsaturated Fat0.5 g
Sodium537 mg
Potassium64 mg
Calcium152 mg
Iron16 mg
Magnesium14 mg
Phosphorus33 mg
Zinc0.2 mg
Copper0 mg
Manganese0.1 mg
Vitamin C0 mg
Vitamin E0 mg
Vitamin K0 mcg
Vitamin B60.1 mg
Thiamin (B1)0.3 mg
Riboflavin (B2)0.3 mg
Niacin (B3)4 mg
Folate64 mcg
Choline6.2 mg
Water192 g
As published
This recipe was extracted from Original White House Cookbook (1887) by Hugo Ziemann, F. L. Gillette, Hugo Zimmerman, mrs gillette, page 325. The excerpt below is the record exactly as published.
EGG GRUEL. Beat the yolk of an egg with one tablespoonful of sugar ; pour one teacupful of boiling water on it
Cook this with the app: pantry check, scaling, and the assistant.