Flour Gruel
From Handbook of domestic science and household arts for use in elementary schools, 1900
Presented as published in 1900. 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
321Calories
17 gProtein
29 gCarbs
16 gFat
Full nutrition (30 nutrients)
Calories321 kcal
Protein17 g
Carbohydrates29 g
Sugars23 g
Total Fat16 g
Saturated Fat9.1 g
Monounsaturated Fat3.4 g
Polyunsaturated Fat0.5 g
Omega-30.1 g
Cholesterol58 mg
Sodium185 mg
Potassium742 mg
Calcium601 mg
Iron0.4 mg
Magnesium60 mg
Phosphorus501 mg
Zinc2.1 mg
Copper0 mg
Manganese0.1 mg
Vitamin D4.7 mcg
Vitamin A156 mcg
Vitamin E0.2 mg
Vitamin B60.3 mg
Vitamin B122.6 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)0.7 mg
Niacin (B3)1 mg
Folate13 mcg
Choline87 mg
Water430 g
As published
This recipe was extracted from Handbook of domestic science and household arts for use in elementary schools (1900) by Wilson, Lucy Langdon (Williams) Mrs, page 139. The excerpt below is the record exactly as published.
Flour Gruel. — 1 tablespoon flour, 2 cups milk, salt to taste
Cook this with the app: pantry check, scaling, and the assistant.