Oatmeal Gruel

Name: Oatmeal Gruel
Ingredients: four ounces of coarse Scotch oatmeal; one pint of water; half milk and half water

From A second Dudley book of cookery and other recipes, 1914

Adding a small quantity of cream greatly improves the gruel.

Presented as published in 1914. 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

227Calories

11 gProtein

25 gCarbs

10 gFat

Full nutrition (34 nutrients)

Calories227 kcal

Protein11 g

Carbohydrates25 g

Fiber1.9 g

Sugars12 g

Total Fat9.5 g

Saturated Fat4.9 g

Monounsaturated Fat2.2 g

Polyunsaturated Fat0.9 g

Omega-30 g

Cholesterol29 mg

Sodium111 mg

Potassium450 mg

Calcium324 mg

Iron1 mg

Magnesium64 mg

Phosphorus333 mg

Zinc2.2 mg

Copper0.1 mg

Manganese0.7 mg

Vitamin D2.3 mcg

Vitamin C0 mg

Vitamin A78 mcg

Vitamin E0.2 mg

Vitamin K0.3 mcg

Vitamin B60.2 mg

Vitamin B121.3 mcg

Thiamin (B1)0.2 mg

Riboflavin (B2)0.4 mg

Niacin (B3)0.5 mg

Folate6.8 mcg

Choline52 mg

Caffeine0 mg

Water782 g

As published

This recipe was extracted from A second Dudley book of cookery and other recipes (1914) by Dudley, Georgiana Countess of, page 116. The excerpt below is the record exactly as published.

OATMEAL GRUEL SOAK for two hours, four ounces of coarse Scotch oatmeal in one pint of water, or half milk and half water

Cook this with the app: pantry check, scaling, and the assistant.