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Oatmeal Gruel
From Dr. M'Millan's formulas and domestic guide, 1882
Serves 1
Presented as published in 1882. 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
390Calories
9 gProtein
83 gCarbs
3 gFat
Full nutrition (34 nutrients)
Calories390 kcal
Protein8.9 g
Carbohydrates83 g
Fiber6.2 g
Sugars0.6 g
Total Fat3.2 g
Saturated Fat0.5 g
Monounsaturated Fat0.6 g
Polyunsaturated Fat1.2 g
Omega-30 g
Cholesterol0 mg
Sodium1079 mg
Potassium167 mg
Calcium310 mg
Iron32 mg
Magnesium44 mg
Phosphorus110 mg
Zinc1 mg
Copper0 mg
Manganese0.6 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E0.1 mg
Vitamin K0.2 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0.7 mg
Riboflavin (B2)0.6 mg
Niacin (B3)8 mg
Folate131 mcg
Choline16 mg
Caffeine0 mg
Water488 g
As published
This recipe was extracted from Dr. M'Millan's formulas and domestic guide (1882) by M'Millan, Alexander M. D., page 25. The excerpt below is the record exactly as published.
AT-MEAL GRUEL. Oat-meal 2 ounces. Water, cold, 2 ounces. Mix and allow to stand a few minutes until the meal swells. Then add I pint boiling water and keep hot at the boiling point, adding hot water enough to make up for the .evaporation, stirring MEDICAL DIVISION. 8 I occasionally. Then sweeten and add a few stoned raisins and a little nutmeg. TOAST WATER. Take toast as brown as can be without burning, and pour cold water over it and sweeten, and give as often as desired. RICE WATER. Rice 2 ounces. Water i quart. Mix and boil lyi hours. Then sweeten and flavor to suit the taste. ARROW-ROOT FOR Arrow-root 2 ounces. Mix with warm water to make a paste, and then I pint boiling water
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