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Oatmeal Gruel

Name: Oatmeal Gruel
Yield: 1 servings
Ingredients: 2 tablespoons of steel cut oats; 1 pt. of boiling water; 2 tablespoons cream; 1 tablespoon to a qt. of water

From The Cook County cook book, 1912

Serves 1

Recipe by Mrs. Frank Ferguson, Franklin, 111.

Presented as published in 1912. 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

502Calories

10 gProtein

86 gCarbs

14 gFat

Full nutrition (34 nutrients)

Calories502 kcal

Protein9.8 g

Carbohydrates86 g

Fiber5.5 g

Sugars0.5 g

Total Fat14 g

Saturated Fat6.4 g

Monounsaturated Fat2.6 g

Polyunsaturated Fat1 g

Omega-30 g

Cholesterol30 mg

Sodium1081 mg

Potassium206 mg

Calcium328 mg

Iron32 mg

Magnesium48 mg

Phosphorus139 mg

Zinc0.9 mg

Copper0.1 mg

Manganese0.7 mg

Vitamin D0 mcg

Vitamin C0 mg

Vitamin A0 mcg

Vitamin E0.1 mg

Vitamin K0.7 mcg

Vitamin B60.2 mg

Vitamin B120 mcg

Thiamin (B1)0.7 mg

Riboflavin (B2)0.6 mg

Niacin (B3)8.1 mg

Folate132 mcg

Choline13 mg

Caffeine0 mg

Water415 g

As published

This recipe was extracted from The Cook County cook book (1912) by Associated College Women Workers, page 4. The excerpt below is the record exactly as published.

OATMEAL GRUEL.— Put 2 tablespoons of steel cut oats or groats, into 1 pt. of boiling water; boil rapidly for ^ of an hr. Strain into a boAvl, add 2 tablespoons cream and serve warm. If oatmeal is used, take 1 tablespoon to a qt. of water

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