Flour Gruel
From Notes and recipes, freshman domestic science, H. Sophie Newcomb memorial college, 1915
If flavors are added they should be pure natural flavors.
Presented as published in 1915. 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
175Calories
9 gProtein
17 gCarbs
8 gFat
Full nutrition (30 nutrients)
Calories175 kcal
Protein8.8 g
Carbohydrates17 g
Sugars12 g
Total Fat7.9 g
Saturated Fat4.5 g
Monounsaturated Fat1.7 g
Polyunsaturated Fat0.3 g
Omega-30 g
Cholesterol29 mg
Sodium93 mg
Potassium376 mg
Calcium301 mg
Iron0.4 mg
Magnesium31 mg
Phosphorus255 mg
Zinc1.1 mg
Copper0 mg
Manganese0.1 mg
Vitamin D2.3 mcg
Vitamin A78 mcg
Vitamin E0.1 mg
Vitamin B60.2 mg
Vitamin B121.3 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.4 mg
Niacin (B3)0.8 mg
Folate13 mcg
Choline43 mg
Water215 g
As published
This recipe was extracted from Notes and recipes, freshman domestic science, H. Sophie Newcomb memorial college (1915) by Harriet Amelia Boyer, page 6. The excerpt below is the record exactly as published.
Flour gruel is an old-time favorite with nurses. It is easily prepared. But is it always cooked long enough? Flour means starch, and starch means long, high cooking. Cook 30 minutes. If cornstarch is used, cook one hour. Flour Gruel. 1 Tb. flour 1 C. milk
Cook this with the app: pantry check, scaling, and the assistant.