Oatmeal Gruel
From Public school household science, 1905
Another method involves soaking oatmeal in cold water before boiling.
Presented as published in 1905. 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
742Calories
16 gProtein
158 gCarbs
6 gFat
Full nutrition (34 nutrients)
Calories742 kcal
Protein16 g
Carbohydrates158 g
Fiber11 g
Sugars1.1 g
Total Fat5.5 g
Saturated Fat0.9 g
Monounsaturated Fat1 g
Polyunsaturated Fat2.1 g
Omega-30 g
Cholesterol0 mg
Sodium2734 mg
Potassium297 mg
Calcium611 mg
Iron64 mg
Magnesium73 mg
Phosphorus177 mg
Zinc1.4 mg
Copper0 mg
Manganese0.8 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E0.1 mg
Vitamin K0.2 mcg
Vitamin B60.3 mg
Vitamin B120 mcg
Thiamin (B1)1.4 mg
Riboflavin (B2)1.3 mg
Niacin (B3)16 mg
Folate259 mcg
Choline29 mg
Caffeine0 mg
Water817 g
As published
This recipe was extracted from Public school household science (1905) by Adelaide Hoodless, page 50. The excerpt below is the record exactly as published.
Oatmeal Gruel. — To one quart of boiling water add one-quarter of a cup of oatmeal, one-quarter of a tea- spoonful of sa
Cook this with the app: pantry check, scaling, and the assistant.