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Egg Gruel
From The hearthstone; or, Life at home, 1883
Serves 1
The yolk is more digestible for the slight cooking given by the boiling water.
Presented as published in 1883. 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
293Calories
6 gProtein
54 gCarbs
6 gFat
Full nutrition (33 nutrients)
Calories293 kcal
Protein6.4 g
Carbohydrates54 g
Fiber2.6 g
Sugars16 g
Total Fat5.7 g
Saturated Fat1.8 g
Monounsaturated Fat2.2 g
Polyunsaturated Fat1.2 g
Cholesterol184 mg
Sodium546 mg
Potassium88 mg
Calcium174 mg
Iron16 mg
Magnesium16 mg
Phosphorus100 mg
Zinc0.6 mg
Copper0 mg
Manganese0.1 mg
Vitamin D0.9 mcg
Vitamin C0 mg
Vitamin A65 mcg
Vitamin E0.5 mg
Vitamin K0.1 mcg
Vitamin B60.1 mg
Vitamin B120.3 mcg
Thiamin (B1)0.4 mg
Riboflavin (B2)0.4 mg
Niacin (B3)4 mg
Folate89 mcg
Choline146 mg
Caffeine0 mg
Water205 g
As published
This recipe was extracted from The hearthstone; or, Life at home (1883) by Laura C. Holloway, page 110. The excerpt below is the record exactly as published.
Egg Gruel. — Beat the yolk of one egg with a tablespoonful of sugar till creamy and light. Pour slowly on this, stirring all the time, one teacupful of bouiiig water. Beat the white of the egg to a stiff froth with one teaspoonful of powdered sugar, and a drop or two of any flavoring allowed, and put on the top. The yolk of the eg'g is more digestible for the slight cooking given by the boiling water. The white is much more digestible uncooked. A teaspoonful of ivine
Cook this with the app: pantry check, scaling, and the assistant.