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Oatmeal Gruel
From Original White House Cookbook, 1887
Serves 1
For fine oatmeal, mix to a thick batter with cold water before adding to boiling water.
Presented as published in 1887. 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
498Calories
11 gProtein
108 gCarbs
3 gFat
Full nutrition (31 nutrients)
Calories498 kcal
Protein11 g
Carbohydrates108 g
Fiber5.9 g
Sugars0.7 g
Total Fat3 g
Saturated Fat0.4 g
Monounsaturated Fat0.5 g
Polyunsaturated Fat1.1 g
Cholesterol0 mg
Sodium1075 mg
Potassium184 mg
Calcium304 mg
Iron34 mg
Magnesium39 mg
Phosphorus96 mg
Zinc0.6 mg
Copper0 mg
Manganese0.2 mg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E0.1 mg
Vitamin K0 mcg
Vitamin B60.2 mg
Vitamin B120 mcg
Thiamin (B1)0.9 mg
Riboflavin (B2)0.8 mg
Niacin (B3)10 mg
Folate212 mcg
Choline12 mg
Water388 g
As published
This recipe was extracted from Original White House Cookbook (1887) by Hugo Ziemann, F. L. Gillette, Hugo Zimmerman, mrs gillette, page 325. The excerpt below is the record exactly as published.
OATMEAL GRUEL. Put four tablespoonfuls of the best grits (oatmeal coarsely ground) into a pint of boiling water.
Cook this with the app: pantry check, scaling, and the assistant.