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Milk Gruel
From Cookery for every household, 1914
Serves 1
Gruel must be served very hot.
Presented as published in 1914. 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
173Calories
8 gProtein
17 gCarbs
8 gFat
Full nutrition (34 nutrients)
Calories173 kcal
Protein8.3 g
Carbohydrates17 g
Fiber0.2 g
Sugars16 g
Total Fat8 g
Saturated Fat4.6 g
Monounsaturated Fat1.7 g
Polyunsaturated Fat0.3 g
Omega-30 g
Cholesterol29 mg
Sodium9793 mg
Potassium378 mg
Calcium307 mg
Iron0.2 mg
Magnesium33 mg
Phosphorus257 mg
Zinc1.2 mg
Copper0 mg
Manganese0.1 mg
Vitamin D2.3 mcg
Vitamin C0 mg
Vitamin A78 mcg
Vitamin E0.1 mg
Vitamin K0 mcg
Vitamin B60.1 mg
Vitamin B121.3 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.3 mg
Niacin (B3)0.3 mg
Folate0.9 mcg
Choline44 mg
Caffeine0 mg
Water227 g
As published
This recipe was extracted from Cookery for every household (1914) by Florence B. Jack, page 871. The excerpt below is the record exactly as published.
Milk Gruel 1 table-sp. oatmeal. I A good pinch of salt or J pt. milk. I 1 tea-sp. sugar
Cook this with the app: pantry check, scaling, and the assistant.