Gruel
From Practical home cookery, 1906
Gruel can also be made with milk.
Presented as published in 1906. 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
422Calories
7 gProtein
87 gCarbs
2 gFat
Full nutrition (34 nutrients)
Calories422 kcal
Protein7.5 g
Carbohydrates87 g
Fiber5.2 g
Sugars11 g
Total Fat2.3 g
Saturated Fat0.4 g
Monounsaturated Fat0.4 g
Polyunsaturated Fat0.9 g
Cholesterol0 mg
Sodium1083 mg
Potassium137 mg
Calcium305 mg
Iron32 mg
Magnesium30 mg
Phosphorus68 mg
Zinc0.5 mg
Copper0 mg
Manganese0.2 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E0 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
Folate128 mcg
Choline12 mg
Caffeine0 mg
Alcohol4.6 g
Water397 g
As published
This recipe was extracted from Practical home cookery (1906) by A. G. Payne, page 102. The excerpt below is the record exactly as published.
Gruel is a compound which I would despair of making palatable ; nevertheless, fortunately all palates are not alike. A table-spoonful of groats — or, as I believe they are pronounced, grits — must be mixed in a little cold water, and worked smooth with a spoon. About a pint of boiling water must then be poured on them, and the whole quantity boiled gently and stirred over a clear fire for about a quarter of an hour. Gruel can, of course, be made with milk, or flavoured in a variety of ways. For a bad cold, a table-spoonful of treacle is sometimes serviceable, or a little sweet spirit of nitre, or a table-spoonful of rum, a little sugar
Read the full page as publishedCollapse the page
Cook this with the app: pantry check, scaling, and the assistant.