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Indian Meal Gruel
From The Cook County cook book, 1912
Serves 2
Presented as published in 1912. 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
401Calories
9 gProtein
87 gCarbs
3 gFat
Full nutrition (33 nutrients)
Calories401 kcal
Protein8.6 g
Carbohydrates87 g
Fiber5.6 g
Sugars0.6 g
Total Fat2.5 g
Saturated Fat0.4 g
Monounsaturated Fat0.4 g
Polyunsaturated Fat1 g
Cholesterol0 mg
Sodium1659 mg
Potassium147 mg
Calcium305 mg
Iron32 mg
Magnesium33 mg
Phosphorus80 mg
Zinc0.5 mg
Copper0 mg
Manganese0.3 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A1.1 mcg
Vitamin E0.1 mg
Vitamin K0 mcg
Vitamin B60.2 mg
Vitamin B120 mcg
Thiamin (B1)0.7 mg
Riboflavin (B2)0.7 mg
Niacin (B3)8.3 mg
Folate137 mcg
Choline13 mg
Caffeine0 mg
Water415 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from The Cook County cook book (1912) by Associated College Women Workers, page 3. The excerpt below is the record exactly as published.
INDIAN MEAL GRUEL.— Take 1 qt. of boiling water, ^ teaspoon salt, 2 tablespoons of corn meal, 1 tablespoon of flour, 4 tablespoons cold water
Cook this with the app: pantry check, scaling, and the assistant.