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Oatmeal Gruel
From Harper's cook book encyclopædia, 1902
Serves 1
Time: a quarter of an hour to simmer.
Presented as published in 1902. 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
361Calories
8 gProtein
77 gCarbs
3 gFat
Full nutrition (34 nutrients)
Calories361 kcal
Protein7.8 g
Carbohydrates77 g
Fiber5.5 g
Sugars0.5 g
Total Fat2.5 g
Saturated Fat0.4 g
Monounsaturated Fat0.4 g
Polyunsaturated Fat1 g
Omega-30 g
Cholesterol0 mg
Sodium1075 mg
Potassium138 mg
Calcium304 mg
Iron32 mg
Magnesium32 mg
Phosphorus77 mg
Zinc0.6 mg
Copper0 mg
Manganese0.3 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E0.1 mg
Vitamin K0 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0.7 mg
Riboflavin (B2)0.6 mg
Niacin (B3)7.9 mg
Folate129 mcg
Choline13 mg
Caffeine0 mg
Water396 g
As published
This recipe was extracted from Harper's cook book encyclopædia (1902), page 224. The excerpt below is the record exactly as published.
x a table- spoonful of oatmeal very smoothly with a little cold water. Pour upon it a pint of boiling water, stir it well, then let it stand for a few minutes to settle. Pour it back very gently into the saucepan, so as to leave undis- turbed the sediment at the bottom of the gruel. Let it simmer, stirring occasionally and skimming it care- fully. It may be sweetened and fla- vored with wine and spice or grated ginger, or a little salt only may be put in.
Cook this with the app: pantry check, scaling, and the assistant.