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Flour 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
620Calories
20 gProtein
108 gCarbs
16 gFat
Full nutrition (34 nutrients)
Calories620 kcal
Protein20 g
Carbohydrates108 g
Fiber4.5 g
Sugars89 g
Total Fat16 g
Saturated Fat9.2 g
Monounsaturated Fat3.4 g
Polyunsaturated Fat0.6 g
Omega-30.1 g
Cholesterol58 mg
Sodium9911 mg
Potassium1488 mg
Calcium669 mg
Iron2.3 mg
Magnesium96 mg
Phosphorus599 mg
Zinc2.5 mg
Copper0.3 mg
Manganese0.4 mg
Vitamin D4.7 mcg
Vitamin C2.3 mg
Vitamin A156 mcg
Vitamin E0.4 mg
Vitamin K3.5 mcg
Vitamin B60.5 mg
Vitamin B122.6 mcg
Thiamin (B1)0.5 mg
Riboflavin (B2)0.8 mg
Niacin (B3)1.8 mg
Folate18 mcg
Choline98 mg
Caffeine0 mg
Water446 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.
Flour Gruel. 1 tablespoon flour. 2 cups milk, 4 raisins. Salt to taste
Cook this with the app: pantry check, scaling, and the assistant.