Flake Gruel
From Science of food & cookery, 1921
Presented as published in 1921. 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
346Calories
6 gProtein
86 gCarbs
1 gFat
Full nutrition (31 nutrients)
Calories346 kcal
Protein6.1 g
Carbohydrates86 g
Fiber0.4 g
Sugars7.8 g
Total Fat1.1 g
Saturated Fat0 g
Monounsaturated Fat0.3 g
Polyunsaturated Fat0.3 g
Cholesterol0 mg
Sodium924 mg
Potassium114 mg
Calcium7 mg
Iron27 mg
Magnesium24 mg
Phosphorus121 mg
Zinc11 mg
Copper0.2 mg
Vitamin D3 mcg
Vitamin C18 mg
Vitamin A455 mcg
Vitamin E0 mg
Vitamin K0 mcg
Vitamin B61.5 mg
Vitamin B124.6 mcg
Thiamin (B1)1.1 mg
Riboflavin (B2)1.3 mg
Niacin (B3)15 mg
Folate1210 mcg
Caffeine0 mg
Water3.4 g
As published
This recipe was extracted from Science of food & cookery (1921) by H. S. Anderson, page 130. The excerpt below is the record exactly as published.
FLAKE GRUEL Add toasted rice biscuit or corn flakes to boiling water
Cook this with the app: pantry check, scaling, and the assistant.