Oatmeal Gruel
From A textbook of domestic science for high schools, 1913
Presented as published in 1913. 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
691Calories
17 gProtein
142 gCarbs
7 gFat
Full nutrition (34 nutrients)
Calories691 kcal
Protein17 g
Carbohydrates142 g
Fiber12 g
Sugars1.3 g
Total Fat7 g
Saturated Fat1.3 g
Monounsaturated Fat1.6 g
Polyunsaturated Fat2.7 g
Omega-30 g
Cholesterol0 mg
Sodium3954 mg
Potassium356 mg
Calcium477 mg
Iron50 mg
Magnesium106 mg
Phosphorus279 mg
Zinc3 mg
Copper0.2 mg
Manganese1.7 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E0.3 mg
Vitamin K0.7 mcg
Vitamin B60.2 mg
Vitamin B120 mcg
Thiamin (B1)1.2 mg
Riboflavin (B2)1 mg
Niacin (B3)12 mg
Folate206 mcg
Choline36 mg
Caffeine0 mg
Water772 g
As published
This recipe was extracted from A textbook of domestic science for high schools (1913) by Matilda G. Campbell, page 81. The excerpt below is the record exactly as published.
Oatmeal Gruel 1 c. oatmeal i ts. salt 3 c. boiling water Milk
Cook this with the app: pantry check, scaling, and the assistant.