Gruel
From The school cookery book, 1881
Slightly nutritious; produces perspiration.
Presented as published in 1881. 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
56Calories
1 gProtein
11 gCarbs
1 gFat
Full nutrition (34 nutrients)
Calories56 kcal
Protein1.4 g
Carbohydrates11 g
Fiber1 g
Sugars4.3 g
Total Fat0.9 g
Saturated Fat0.2 g
Monounsaturated Fat0.2 g
Polyunsaturated Fat0.3 g
Omega-30 g
Cholesterol0 mg
Sodium21 mg
Potassium40 mg
Calcium19 mg
Iron0.5 mg
Magnesium20 mg
Phosphorus44 mg
Zinc0.6 mg
Copper0.1 mg
Manganese0.3 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K0.2 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.1 mg
Folate3.4 mcg
Choline4.2 mg
Caffeine0 mg
Water520 g
As published
This recipe was extracted from The school cookery book (1881), page 69. The excerpt below is the record exactly as published.
Gruel. — Required : 2 oz. oatmeal ; pint cold water; teaspoonful sugar
Cook this with the app: pantry check, scaling, and the assistant.