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German Gruel (Griitze)
From The encyclopaedia of practical cookery, 1892
Serves 6
Presented as published in 1892. 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
263Calories
3 gProtein
64 gCarbs
0 gFat
Full nutrition (33 nutrients)
Calories263 kcal
Protein3 g
Carbohydrates64 g
Fiber6.8 g
Sugars14 g
Total Fat0.5 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0.1 g
Cholesterol0 mg
Sodium8.2 mg
Potassium538 mg
Calcium75 mg
Iron2.4 mg
Magnesium36 mg
Phosphorus90 mg
Zinc0.6 mg
Copper0.2 mg
Manganese0.7 mg
Vitamin D0 mcg
Vitamin C79 mg
Vitamin A3 mcg
Vitamin E0.2 mg
Vitamin K17 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0.2 mg
Folate14 mcg
Choline12 mg
Caffeine0 mg
Water353 g
Estimated from matched ingredients across 6 servings.
As published
This recipe was extracted from The encyclopaedia of practical cookery (1892) by Theodore Francis Garrett, William A. Rawson, page 12. The excerpt below is the record exactly as published.
German Gruel (Griitze). — The night before making the griitze, put lib. of sago to soak in plenty of cold water. On the following morning remove the stalks from 21,1b. of red currants and Jib. of raspberries, put the fruit into a saucepan with lqt. of cold water
Cook this with the app: pantry check, scaling, and the assistant.