Oatmeal Gruel
From Lillian Massey school recipes, 1913
Cold porridge may be reheated with a little water, strained and diluted.
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
1023Calories
29 gProtein
198 gCarbs
14 gFat
Full nutrition (34 nutrients)
Calories1023 kcal
Protein29 g
Carbohydrates198 g
Fiber20 g
Sugars2.6 g
Total Fat14 g
Saturated Fat2.7 g
Monounsaturated Fat3.6 g
Polyunsaturated Fat5.3 g
Omega-30.1 g
Cholesterol0 mg
Sodium6306 mg
Potassium683 mg
Calcium520 mg
Iron54 mg
Magnesium232 mg
Phosphorus639 mg
Zinc7.7 mg
Copper0.5 mg
Manganese4.4 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E0.6 mg
Vitamin K2.1 mcg
Vitamin B60.2 mg
Vitamin B120 mcg
Thiamin (B1)1.5 mg
Riboflavin (B2)1.1 mg
Niacin (B3)13 mg
Folate234 mcg
Choline70 mg
Caffeine0 mg
Water1162 g
As published
This recipe was extracted from Lillian Massey school recipes (1913) by Lillian Massey School Household Science, page 47. The excerpt below is the record exactly as published.
OATMEAL GRUEL. 3 c. coarse oatmeal. z tsp. salt. 3 ¢. boiling water. Milk or cream.
Cook this with the app: pantry check, scaling, and the assistant.