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Oatmeal Gruel
From The standard book of recipes and housewife's guide, comprising as complete cook book, 1901
Serves 1
Presented as published in 1901. 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
358Calories
12 gProtein
57 gCarbs
9 gFat
Full nutrition (34 nutrients)
Calories358 kcal
Protein12 g
Carbohydrates57 g
Fiber3.1 g
Sugars16 g
Total Fat9.4 g
Saturated Fat4.8 g
Monounsaturated Fat2 g
Polyunsaturated Fat0.9 g
Omega-30 g
Cholesterol29 mg
Sodium1214 mg
Potassium450 mg
Calcium454 mg
Iron16 mg
Magnesium51 mg
Phosphorus302 mg
Zinc1.5 mg
Copper0 mg
Manganese0.3 mg
Vitamin D2.3 mcg
Vitamin C0 mg
Vitamin A78 mcg
Vitamin E0.2 mg
Vitamin K0.1 mcg
Vitamin B60.2 mg
Vitamin B121.3 mcg
Thiamin (B1)0.5 mg
Riboflavin (B2)0.7 mg
Niacin (B3)4.3 mg
Folate66 mcg
Choline52 mg
Caffeine0 mg
Water431 g
As published
This recipe was extracted from The standard book of recipes and housewife's guide, comprising as complete cook book (1901) by Johnson, Alice A.,, page 75. The excerpt below is the record exactly as published.
Oatmeal Gruel. — Mix together two tablespoonfuls of oatmeal, one-fourth tea- spoonful salt, one teaspoonful sugar and one cup boiling water. Cook thirty minutes and strain through a fine wire strainer to re- move the hulls. Add one cup milk
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