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Oatmeal Gruel
From The national course in home economics, 1917
Serves 1
Serve with dry toast or biscuits.
Presented as published in 1917. 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 The national course in home economics (1917) by Ruth Allen Beezley, page 365. The excerpt below is the record exactly as published.
OATMEAL GRUEL. Take a tablespoonful of oatmeal and mix smoothly with a little cold water. Pour on it a pint of boiling water, stir it well, then let it stand a SICK AND CONVALESCENT. • 513 few minutes to settle. Pour it back very gently into the saucepan, so as to leave undisturbed the sediment at the bottom of the gruel. Let it simmer, stirring occasionally and skimming carefully. Sweeten and flavor with wine and spice
Cook this with the app: pantry check, scaling, and the assistant.