Oatmeal Gruel
From A handbook of home economics, 1912
Presented as published in 1912. 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
215Calories
5 gProtein
45 gCarbs
2 gFat
Full nutrition (33 nutrients)
Calories215 kcal
Protein5.1 g
Carbohydrates45 g
Fiber3.7 g
Sugars0.3 g
Total Fat1.9 g
Saturated Fat0.3 g
Monounsaturated Fat0.4 g
Polyunsaturated Fat0.7 g
Cholesterol0 mg
Sodium1121 mg
Potassium103 mg
Calcium157 mg
Iron16 mg
Magnesium29 mg
Phosphorus77 mg
Zinc0.6 mg
Copper0 mg
Manganese0.5 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)0.4 mg
Riboflavin (B2)0.3 mg
Niacin (B3)4.1 mg
Folate67 mcg
Choline10 mg
Caffeine0 mg
Water193 g
As published
This recipe was extracted from A handbook of home economics (1912) by Etta Proctor Flagg, page 6. The excerpt below is the record exactly as published.
Oatmeal Gruel 2 tbsp. rolled oats. 1 c. boiling water. J4 tsp. salt
Cook this with the app: pantry check, scaling, and the assistant.