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Flour of Arrow-Root Gruel

Name: Flour of Arrow-Root Gruel
Yield: 1 servings
Ingredients: 1 cup boiling water; 1 saltspoon of salt; 2 teaspoons flour

From The Cook County cook book, 1912

Serves 1

Wheat flour, rice flour, or corn starch can be used.

Presented as published in 1912. 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

194Calories

4 gProtein

42 gCarbs

1 gFat

Full nutrition (33 nutrients)

Calories194 kcal

Protein4.3 g

Carbohydrates42 g

Fiber2.6 g

Sugars0.2 g

Total Fat1.2 g

Saturated Fat0.2 g

Monounsaturated Fat0.2 g

Polyunsaturated Fat0.5 g

Cholesterol0 mg

Sodium10237 mg

Potassium73 mg

Calcium158 mg

Iron16 mg

Magnesium16 mg

Phosphorus39 mg

Zinc0.3 mg

Copper0 mg

Manganese0.2 mg

Vitamin D0 mcg

Vitamin C0 mg

Vitamin A0 mcg

Vitamin E0 mg

Vitamin K0 mcg

Vitamin B60.1 mg

Vitamin B120 mcg

Thiamin (B1)0.4 mg

Riboflavin (B2)0.3 mg

Niacin (B3)4.3 mg

Folate72 mcg

Choline6.2 mg

Caffeine0 mg

Water193 g

As published

This recipe was extracted from The Cook County cook book (1912) by Associated College Women Workers, page 2. The excerpt below is the record exactly as published.

FLOUR OF ARROW-ROOT GRUEL.— 1 cup boiling water, 1 saltspoon of salt, 2 teaspoons flour

Cook this with the app: pantry check, scaling, and the assistant.