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Hamburg Gruel
From The encyclopaedia of practical cookery, 1892
Serves 6
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
83Calories
2 gProtein
20 gCarbs
0 gFat
Full nutrition (33 nutrients)
Calories83 kcal
Protein1.9 g
Carbohydrates20 g
Fiber5.8 g
Sugars9.9 g
Total Fat0.3 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0.1 g
Cholesterol0 mg
Sodium1.9 mg
Potassium367 mg
Calcium45 mg
Iron1.4 mg
Magnesium17 mg
Phosphorus59 mg
Zinc0.3 mg
Copper0.1 mg
Manganese0.3 mg
Vitamin D0 mcg
Vitamin C55 mg
Vitamin A2.7 mcg
Vitamin E0.1 mg
Vitamin K15 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0.1 mg
Folate11 mcg
Choline10 mg
Caffeine0 mg
Water125 g
Estimated from matched ingredients across 6 servings.
As published
This recipe was extracted from The encyclopaedia of practical cookery (1892) by Theodore Francis Garrett, William A. Rawson, page 12. The excerpt below is the record exactly as published.
Hamburg Gruel. — Put 26 fluid ounces of expressed red- currant juice into a saucepan with 3 breakfast-cupfuls of cold water, and sufficient sugar to sweeten. Stir well over the fire until it boils, then add Soz. of soaked sago
Cook this with the app: pantry check, scaling, and the assistant.