Gluten Porridge
From Healthful cookery, 1904
Presented as published in 1904. 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
803Calories
5 gProtein
9 gCarbs
83 gFat
Full nutrition (33 nutrients)
Calories803 kcal
Protein4.7 g
Carbohydrates8.9 g
Fiber0 g
Sugars0 g
Total Fat83 g
Saturated Fat48 g
Monounsaturated Fat17 g
Polyunsaturated Fat0 g
Cholesterol241 mg
Sodium70 mg
Potassium234 mg
Calcium165 mg
Iron0 mg
Magnesium21 mg
Phosphorus134 mg
Zinc0.5 mg
Copper0.1 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K5.6 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0 mg
Niacin (B3)0.1 mg
Folate0 mcg
Choline0 mg
Caffeine0 mg
Water845 g
As published
This recipe was extracted from Healthful cookery (1904) by E. E. Kellogg, page 40. The excerpt below is the record exactly as published.
Gluten Porridge. — Heat together a cup of thin cream and three cups of water; when boiling, sift in lightly with the fingers, stirring continuously mean- while, enough 20-per-cent Gluten
Cook this with the app: pantry check, scaling, and the assistant.