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Infant Gruel
From The standard book of recipes and housewife's guide, comprising as complete cook book, 1901
Serves 1
The proportion of the gruel to the milk should match the stated amounts when using plain water.
Presented as published in 1901. 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
86Calories
3 gProtein
18 gCarbs
0 gFat
Full nutrition (33 nutrients)
Calories86 kcal
Protein2.6 g
Carbohydrates18 g
Fiber0 g
Sugars0 g
Total Fat0.3 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Cholesterol0 mg
Sodium15 mg
Potassium37 mg
Calcium19 mg
Iron1.3 mg
Magnesium11 mg
Phosphorus25 mg
Zinc0.2 mg
Copper0.1 mg
Manganese0.2 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K0 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.1 mg
Niacin (B3)1.6 mg
Folate38 mcg
Choline0 mg
Caffeine0 mg
Water475 g
As published
This recipe was extracted from The standard book of recipes and housewife's guide, comprising as complete cook book (1901) by Johnson, Alice A.,, page 211. The excerpt below is the record exactly as published.
Two heaped teaspoonfuls of the flour to a pint of water suffice for infants under the age of three months, three teaspoonfuls for infants between the ages of three and six months, and four teaspoonfuls to the pint of water after the age of six months
Cook this with the app: pantry check, scaling, and the assistant.