Indian Meal Gruel
From A handbook of home economics, 1912
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
846Calories
18 gProtein
183 gCarbs
5 gFat
Full nutrition (33 nutrients)
Calories846 kcal
Protein18 g
Carbohydrates183 g
Fiber12 g
Sugars1.6 g
Total Fat5.3 g
Saturated Fat0.8 g
Monounsaturated Fat0.9 g
Polyunsaturated Fat2.1 g
Cholesterol0 mg
Sodium2151 mg
Potassium311 mg
Calcium607 mg
Iron64 mg
Magnesium69 mg
Phosphorus171 mg
Zinc1.1 mg
Copper0 mg
Manganese0.5 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A4.3 mcg
Vitamin E0.1 mg
Vitamin K0 mcg
Vitamin B60.3 mg
Vitamin B120 mcg
Thiamin (B1)1.4 mg
Riboflavin (B2)1.3 mg
Niacin (B3)16 mg
Folate267 mcg
Choline28 mg
Caffeine0 mg
Water773 g
As published
This recipe was extracted from A handbook of home economics (1912) by Etta Proctor Flagg, page 6. The excerpt below is the record exactly as published.
Indian Meal Gruel 4 tbsp. yellow corn meal. 4 c. boiling water
Cook this with the app: pantry check, scaling, and the assistant.