Oatmeal Gruel
From The St. Mungo cookery book, 1904
A quicker way is to moisten the meal with a little cold water, pour on boiling water, stir one minute, and strain off liquid.
Presented as published in 1904. 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
10Calories
0 gProtein
2 gCarbs
0 gFat
Full nutrition (34 nutrients)
Calories10 kcal
Protein0.4 g
Carbohydrates1.8 g
Fiber0.2 g
Sugars0 g
Total Fat0.2 g
Saturated Fat0 g
Monounsaturated Fat0.1 g
Polyunsaturated Fat0.1 g
Omega-30 g
Cholesterol0 mg
Sodium15 mg
Potassium10 mg
Calcium12 mg
Iron0.1 mg
Magnesium7.5 mg
Phosphorus11 mg
Zinc0.2 mg
Copper0 mg
Manganese0.1 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K0 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0 mg
Folate0.9 mcg
Choline1.1 mg
Caffeine0 mg
Water367 g
As published
This recipe was extracted from The St. Mungo cookery book (1904) by Jean Lambie, page 76. The excerpt below is the record exactly as published.
OATMEAL GRUEL. I large tablespoonful oatmeal. A little sugar. li breakfastcupfuls cold water. Salt. 2 tablespoonfuls of sweet milk (if desired)
Cook this with the app: pantry check, scaling, and the assistant.