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Gruel, Oatmeal
From Cassell's dictionary of cookery, 1892
Serves 1
Sufficient for a pint of gruel.
Presented as published in 1892. 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
Sodium1076 mg
Potassium138 mg
Calcium305 mg
Iron32 mg
Magnesium33 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
Water426 g
As published
This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 662. The excerpt below is the record exactly as published.
Gruel, Oatmeal. — Mix a table-spoonful of oatmeal with two of cold water. Stir it into a pint of boiling water
Cook this with the app: pantry check, scaling, and the assistant.