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Farina Gruel
From Scientific cooking with scientific methods, 1911
Serves 1
Presented as published in 1911. 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
536Calories
17 gProtein
95 gCarbs
10 gFat
Full nutrition (34 nutrients)
Calories536 kcal
Protein17 g
Carbohydrates95 g
Fiber5.7 g
Sugars12 g
Total Fat10 g
Saturated Fat4.9 g
Monounsaturated Fat2.1 g
Polyunsaturated Fat1.2 g
Omega-30 g
Cholesterol29 mg
Sodium1181 mg
Potassium510 mg
Calcium682 mg
Iron35 mg
Magnesium63 mg
Phosphorus340 mg
Zinc1.6 mg
Copper0 mg
Manganese0.4 mg
Vitamin D2.3 mcg
Vitamin C0 mg
Vitamin A78 mcg
Vitamin E0.2 mg
Vitamin K0 mcg
Vitamin B60.3 mg
Vitamin B121.3 mcg
Thiamin (B1)0.9 mg
Riboflavin (B2)1 mg
Niacin (B3)9.7 mg
Folate141 mcg
Choline58 mg
Caffeine0 mg
Water625 g
As published
This recipe was extracted from Scientific cooking with scientific methods (1911) by Sarah E. Woodworth Craig, page 151. The excerpt below is the record exactly as published.
Farina Gruel. 2 cups boiling water, 1 cup milk. 1 tablespoon farina. 1 egg. Cold water. Pinch salt
Cook this with the app: pantry check, scaling, and the assistant.