Gluten Gruel
From Lillian Massey school recipes, 1913
Presented as published in 1913. 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
217Calories
5 gProtein
47 gCarbs
2 gFat
Full nutrition (34 nutrients)
Calories217 kcal
Protein4.9 g
Carbohydrates47 g
Fiber4.3 g
Sugars0.4 g
Total Fat1.9 g
Saturated Fat0.4 g
Monounsaturated Fat0.3 g
Polyunsaturated Fat0.6 g
Omega-30 g
Cholesterol0 mg
Sodium2889 mg
Potassium126 mg
Calcium189 mg
Iron17 mg
Magnesium30 mg
Phosphorus47 mg
Zinc0.4 mg
Copper0 mg
Manganese3.2 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0.4 mcg
Vitamin E0.5 mg
Vitamin K7.1 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0.4 mg
Riboflavin (B2)0.4 mg
Niacin (B3)4.6 mg
Folate78 mcg
Choline8 mg
Caffeine0 mg
Water312 g
As published
This recipe was extracted from Lillian Massey school recipes (1913) by Lillian Massey School Household Science, page 47. The excerpt below is the record exactly as published.
GLUTEN GRUEL. tbsp. gluten flour. 1 clove. tsp. salt. % ec. cold water. 1 ec. boiling water
Cook this with the app: pantry check, scaling, and the assistant.