Oatmeal Gruel
From The school kitchen textbook, 1915
Presented as published in 1915. 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
83Calories
3 gProtein
14 gCarbs
2 gFat
Full nutrition (34 nutrients)
Calories83 kcal
Protein3 g
Carbohydrates14 g
Fiber2 g
Sugars0.3 g
Total Fat1.8 g
Saturated Fat0.4 g
Monounsaturated Fat0.5 g
Polyunsaturated Fat0.7 g
Omega-30 g
Cholesterol0 mg
Sodium1171 mg
Potassium82 mg
Calcium11 mg
Iron1.1 mg
Magnesium32 mg
Phosphorus90 mg
Zinc1.2 mg
Copper0.1 mg
Manganese0.7 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E0.1 mg
Vitamin K0.4 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0 mg
Niacin (B3)0.3 mg
Folate7 mcg
Choline8.6 mg
Caffeine0 mg
Water98 g
As published
This recipe was extracted from The school kitchen textbook (1915) by Lincoln, Mary Johnson Bailey "Mrs. D. A. Lincoln,", page 143. The excerpt below is the record exactly as published.
Oatmeal Gruel Pound one half cup of coarse oatmeal till it is mealy. Put it in a tumbler with cold water. Stir well, let it settle, then pour off the mealy water into a saucepan. Fill again and pour off the water, and again repeat this, being careful each time not to disturb the sediment in the bottom of the tumbler. Then boil the water twenty minutes, stirring often. Add one half teaspoon salt
Cook this with the app: pantry check, scaling, and the assistant.