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Egg Gruel
From The household (of the Detroit free press), 1886
Serves 1
Presented as published in 1886. 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
366Calories
16 gProtein
51 gCarbs
11 gFat
Full nutrition (34 nutrients)
Calories366 kcal
Protein16 g
Carbohydrates51 g
Fiber2.6 g
Sugars13 g
Total Fat11 g
Saturated Fat3.3 g
Monounsaturated Fat3.9 g
Polyunsaturated Fat2.4 g
Omega-30 g
Cholesterol372 mg
Sodium679 mg
Potassium202 mg
Calcium208 mg
Iron18 mg
Magnesium26 mg
Phosphorus231 mg
Zinc1.5 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)0.4 mg
Riboflavin (B2)0.8 mg
Niacin (B3)4 mg
Folate111 mcg
Choline300 mg
Caffeine0 mg
Water268 g
As published
This recipe was extracted from The household (of the Detroit free press) (1886) by Goff, May Perrin,, page 246. The excerpt below is the record exactly as published.
Egg Gruel — Beat the yolk of an egg with a tablespoonful of sugar, beating the white separately ; add a teacup of boiling water to the yolk, then stir in the white
Cook this with the app: pantry check, scaling, and the assistant.