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Oatmeal Gruel
From Scientific cooking with scientific methods, 1911
Serves 2
Presented as published in 1911. 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
347Calories
7 gProtein
64 gCarbs
7 gFat
Full nutrition (34 nutrients)
Calories347 kcal
Protein7.3 g
Carbohydrates64 g
Fiber4.9 g
Sugars0.5 g
Total Fat7.1 g
Saturated Fat3 g
Monounsaturated Fat1.5 g
Polyunsaturated Fat1 g
Omega-30 g
Cholesterol13 mg
Sodium5660 mg
Potassium150 mg
Calcium243 mg
Iron24 mg
Magnesium38 mg
Phosphorus102 mg
Zinc0.9 mg
Copper0 mg
Manganese0.5 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E0.1 mg
Vitamin K0.5 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0.6 mg
Riboflavin (B2)0.5 mg
Niacin (B3)6.1 mg
Folate99 mcg
Choline14 mg
Caffeine0 mg
Water344 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from Scientific cooking with scientific methods (1911) by Sarah E. Woodworth Craig, page 151. The excerpt below is the record exactly as published.
Oatmeal Gruel. i/j cup coarse oatmeal. Milk or cream. 3 cups boiling water. Salt to taste
Cook this with the app: pantry check, scaling, and the assistant.