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Egg Gruel
From A year's cookery, 1880
Serves 1
Presented as published in 1880. 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
247Calories
10 gProtein
38 gCarbs
6 gFat
Full nutrition (34 nutrients)
Calories247 kcal
Protein10 g
Carbohydrates38 g
Fiber2.6 g
Sugars0.4 g
Total Fat5.9 g
Saturated Fat1.7 g
Monounsaturated Fat2 g
Polyunsaturated Fat1.4 g
Omega-30 g
Cholesterol186 mg
Sodium608 mg
Potassium133 mg
Calcium179 mg
Iron17 mg
Magnesium20 mg
Phosphorus132 mg
Zinc0.9 mg
Copper0 mg
Manganese0.1 mg
Vitamin D1 mcg
Vitamin C0 mg
Vitamin A80 mcg
Vitamin E0.5 mg
Vitamin K0.2 mcg
Vitamin B60.2 mg
Vitamin B120.4 mcg
Thiamin (B1)0.4 mg
Riboflavin (B2)0.5 mg
Niacin (B3)4 mg
Folate87 mcg
Choline153 mg
Caffeine0 mg
Water230 g
As published
This recipe was extracted from A year's cookery (1880) by Phillis Browne, page 351. The excerpt below is the record exactly as published.
Egg Gruel. — Beat an egg, add pepper and salt, and pour on, stirring briskly the while, a teacupful of boiling water
Cook this with the app: pantry check, scaling, and the assistant.