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Oatmeal Gruel
From The standard book of recipes and housewife's guide, comprising as complete cook book, 1901
Serves 2
Raisins may be added before boiling.
Presented as published in 1901. 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
4 gProtein
7 gCarbs
4 gFat
Full nutrition (34 nutrients)
Calories83 kcal
Protein4.4 g
Carbohydrates7.4 g
Fiber0.2 g
Sugars5.9 g
Total Fat4.1 g
Saturated Fat2.3 g
Monounsaturated Fat0.9 g
Polyunsaturated Fat0.2 g
Omega-30 g
Cholesterol15 mg
Sodium54 mg
Potassium195 mg
Calcium158 mg
Iron0.1 mg
Magnesium21 mg
Phosphorus134 mg
Zinc0.7 mg
Copper0 mg
Manganese0.1 mg
Vitamin D1.2 mcg
Vitamin C0 mg
Vitamin A39 mcg
Vitamin E0.1 mg
Vitamin K0 mcg
Vitamin B60.1 mg
Vitamin B120.7 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.2 mg
Niacin (B3)0.2 mg
Folate0.9 mcg
Choline23 mg
Caffeine0 mg
Water356 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from The standard book of recipes and housewife's guide, comprising as complete cook book (1901) by Johnson, Alice A.,, page 208. The excerpt below is the record exactly as published.
Oatmeal Grukl. — Boil a pint of water, and while boiling, mix with it two table- spoonfuls of (Canada, Bethlehem, or Ohio) oatmeal, which has been first rubbed smooth in a little cold water ; also add half a pint of milk, and a little salt
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