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Irish Moss Gruel
From The art of cookery, 1899
Serves 2
Presented as published in 1899. 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
6Calories
0 gProtein
2 gCarbs
0 gFat
Full nutrition (33 nutrients)
Calories6.1 kcal
Protein0.2 g
Carbohydrates1.5 g
Fiber0.2 g
Sugars0.1 g
Total Fat0 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Cholesterol0 mg
Sodium18 mg
Potassium7.9 mg
Calcium16 mg
Iron1.1 mg
Magnesium20 mg
Phosphorus20 mg
Zinc0.3 mg
Copper0 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin C0.4 mg
Vitamin A0.8 mcg
Vitamin E0.1 mg
Vitamin K0.6 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0.1 mg
Folate23 mcg
Choline1.6 mg
Caffeine0 mg
Water247 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from The art of cookery (1899) by Emma P. Ewing, page 70. The excerpt below is the record exactly as published.
Irish Moss Gruel. — Soak a small handful of Irish mgss for five minutes in a quantity of cold water. Rinse thoroughly, put into a pint of milk or water
Cook this with the app: pantry check, scaling, and the assistant.