Gluten Porridge with Dates
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
1010Calories
44 gProtein
227 gCarbs
2 gFat
Full nutrition (33 nutrients)
Calories1010 kcal
Protein44 g
Carbohydrates227 g
Fiber24 g
Sugars186 g
Total Fat2 g
Saturated Fat0.2 g
Monounsaturated Fat0.2 g
Polyunsaturated Fat0.5 g
Cholesterol0 mg
Sodium48 mg
Potassium1987 mg
Calcium212 mg
Iron5.5 mg
Magnesium148 mg
Phosphorus309 mg
Zinc1.3 mg
Copper0.8 mg
Manganese0.8 mg
Vitamin D0 mcg
Vitamin C1.2 mg
Vitamin A0 mcg
Vitamin E0.1 mg
Vitamin K7.9 mcg
Vitamin B60.5 mg
Vitamin B120 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.2 mg
Niacin (B3)3.7 mg
Folate56 mcg
Choline19 mg
Caffeine0 mg
Water1010 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 with Dates. — 6 tablespoonfuls Gluten, 1 quart water, 2 cups stoned dates
Cook this with the app: pantry check, scaling, and the assistant.