Oatmeal Gruel
From The Central cook book, 1924
Mrs. Kennetu Younaer.
Presented as published in 1924. 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
304Calories
7 gProtein
64 gCarbs
3 gFat
Full nutrition (34 nutrients)
Calories304 kcal
Protein7.1 g
Carbohydrates64 g
Fiber4.9 g
Sugars0.5 g
Total Fat2.6 g
Saturated Fat0.5 g
Monounsaturated Fat0.5 g
Polyunsaturated Fat1 g
Omega-30 g
Cholesterol0 mg
Sodium1391 mg
Potassium137 mg
Calcium233 mg
Iron24 mg
Magnesium37 mg
Phosphorus95 mg
Zinc0.9 mg
Copper0 mg
Manganese0.5 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E0.1 mg
Vitamin K0.2 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
Water337 g
As published
This recipe was extracted from The Central cook book (1924) by N.C.). Circle Number Three Central Methodist Church (Raleigh, page 66. The excerpt below is the record exactly as published.
Oatmeal Gruel 4 teaspoon salt. 1% cups boiling water. 4 tablespoons oatmeal
Cook this with the app: pantry check, scaling, and the assistant.