Gruel
From The Samaritan cookery book, 1903
Miss Mary Smith, 77 Hill Street, Glasgow.
Presented as published in 1903. 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
16Calories
1 gProtein
3 gCarbs
0 gFat
Full nutrition (34 nutrients)
Calories16 kcal
Protein0.6 g
Carbohydrates2.6 g
Fiber0.4 g
Sugars0.1 g
Total Fat0.3 g
Saturated Fat0.1 g
Monounsaturated Fat0.1 g
Polyunsaturated Fat0.1 g
Omega-30 g
Cholesterol0 mg
Sodium0.9 mg
Potassium15 mg
Calcium2 mg
Iron0.2 mg
Magnesium5.9 mg
Phosphorus17 mg
Zinc0.2 mg
Copper0 mg
Manganese0.1 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K0.1 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0 mg
Folate1.3 mcg
Choline1.6 mg
Caffeine0 mg
Water18 g
As published
This recipe was extracted from The Samaritan cookery book (1903) by E. P. Watson, page 66. The excerpt below is the record exactly as published.
Gruel. — Wet with cold water ij tablespoonfuls of oatmeal. Pour over it 3 teacupfuls boiling water
Cook this with the app: pantry check, scaling, and the assistant.