Gruel
From Cookery book and general axioms for plain cookery, 1890
A thin piece of orange or lemon rind improves the flavour.
Presented as published in 1890. 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
361Calories
8 gProtein
77 gCarbs
3 gFat
Full nutrition (34 nutrients)
Calories361 kcal
Protein7.8 g
Carbohydrates77 g
Fiber5.5 g
Sugars0.5 g
Total Fat2.5 g
Saturated Fat0.4 g
Monounsaturated Fat0.4 g
Polyunsaturated Fat1 g
Omega-30 g
Cholesterol0 mg
Sodium1075 mg
Potassium138 mg
Calcium304 mg
Iron32 mg
Magnesium32 mg
Phosphorus77 mg
Zinc0.6 mg
Copper0 mg
Manganese0.3 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E0.1 mg
Vitamin K0 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0.7 mg
Riboflavin (B2)0.6 mg
Niacin (B3)7.9 mg
Folate129 mcg
Choline13 mg
Caffeine0 mg
Water396 g
As published
This recipe was extracted from Cookery book and general axioms for plain cookery (1890) by E. Briggs, page 17. The excerpt below is the record exactly as published.
GRUEL. Ingredients: — 1 flat tablespoonful coarse oatmeal. 1 pint boiling water. A pinch of salt
Cook this with the app: pantry check, scaling, and the assistant.