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Oatmeal Gruel
From Temperance cook book, 1887
Serves 2
Presented as published in 1887. 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
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from Temperance cook book (1887) by Mary G. Smith, page 143. The excerpt below is the record exactly as published.
one quart of boiling water. When it comes to a boil, set it on the back part of the stove and steep slowly fifteen minutes. A nourishing drink and a good substitute for tea and coffee. When made right it is very palatable. BRAN GRUEL. Boil half an hour one pint of bran of white wheat, in three pints of water. Strain through a gravy strainer and add a little salt. This is a good gruel for fevers and inflammations. Makes a good drink by thinning and adding lemon juice. CORNMEAL GRUEL. One tablespoonful finely sifted cornmeal wet in cold water. Have one quart of boiling water in a gruel pan, dip a spoonful of this thin, cold. batter into the water, stir, let it boil up, and then add another spoonful, and so on until the gruel is of the right consistency. Let it boil briskly twenty minutes or more. Salt to taste. Graham gruel is made in the same way; can be strained or not, as desired. 240 HYGIENE. OATMEAL GRUEL. Sift two tablespoonfuls of oatmeal
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