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Oatmeal Gruel
From The art of cookery, 1899
Serves 2
Presented as published in 1899. 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
371Calories
8 gProtein
79 gCarbs
3 gFat
Full nutrition (34 nutrients)
Calories371 kcal
Protein8.2 g
Carbohydrates79 g
Fiber5.7 g
Sugars0.6 g
Total Fat2.8 g
Saturated Fat0.5 g
Monounsaturated Fat0.5 g
Polyunsaturated Fat1.1 g
Omega-30 g
Cholesterol0 mg
Sodium1075 mg
Potassium148 mg
Calcium305 mg
Iron32 mg
Magnesium36 mg
Phosphorus89 mg
Zinc0.7 mg
Copper0 mg
Manganese0.4 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E0.1 mg
Vitamin K0.1 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0.7 mg
Riboflavin (B2)0.6 mg
Niacin (B3)8 mg
Folate130 mcg
Choline14 mg
Caffeine0 mg
Water409 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from The art of cookery (1899) by Emma P. Ewing, page 70. The excerpt below is the record exactly as published.
Oatmeal Gruel. — Into one quart of boiling water, slightly salted, sprinkle slowly, stirring meanwhile, one fourth of a cup of oatmeal
Cook this with the app: pantry check, scaling, and the assistant.