Lemon Gluten Gruel
From Every-day dishes and every-day work, 1897
Presented as published in 1897. 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
225Calories
10 gProtein
44 gCarbs
1 gFat
Full nutrition (34 nutrients)
Calories225 kcal
Protein9.9 g
Carbohydrates44 g
Fiber2.7 g
Sugars4.8 g
Total Fat1.4 g
Saturated Fat0.2 g
Monounsaturated Fat0.2 g
Polyunsaturated Fat0.5 g
Omega-30 g
Cholesterol0 mg
Sodium540 mg
Potassium88 mg
Calcium164 mg
Iron16 mg
Magnesium17 mg
Phosphorus56 mg
Zinc0.3 mg
Copper0 mg
Manganese0.1 mg
Vitamin D0 mcg
Vitamin C6 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K0 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)0.3 mg
Niacin (B3)4 mg
Folate67 mcg
Choline6.9 mg
Caffeine0 mg
Water207 g
As published
This recipe was extracted from Every-day dishes and every-day work (1897) by E. E. Kellogg, page 93. The excerpt below is the record exactly as published.
Lemon Gluten Gruel. — Into one cup of boiling water sprinkle one tablespoonful of gluten. Let it boil up for one or two min- utes, and when cold, add one level teaspoonful of sugar and one tablespoonful of lemon juice
Cook this with the app: pantry check, scaling, and the assistant.