Oatmeal Gruel II
From Canadian cook book, 1924
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
346Calories
9 gProtein
71 gCarbs
4 gFat
Full nutrition (34 nutrients)
Calories346 kcal
Protein8.6 g
Carbohydrates71 g
Fiber5.9 g
Sugars0.7 g
Total Fat3.5 g
Saturated Fat0.6 g
Monounsaturated Fat0.8 g
Polyunsaturated Fat1.3 g
Omega-30 g
Cholesterol0 mg
Sodium4310 mg
Potassium178 mg
Calcium240 mg
Iron25 mg
Magnesium53 mg
Phosphorus140 mg
Zinc1.5 mg
Copper0.1 mg
Manganese0.9 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E0.1 mg
Vitamin K0.4 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0.6 mg
Riboflavin (B2)0.5 mg
Niacin (B3)6.2 mg
Folate103 mcg
Choline18 mg
Caffeine0 mg
Water386 g
As published
This recipe was extracted from Canadian cook book (1924) by Nellie Lyle Pattinson, page 94. The excerpt below is the record exactly as published.
OATMEAL GRUEL II. M c. coarse oatmeal. 1 ^ c. boiling water. M T. salt
Cook this with the app: pantry check, scaling, and the assistant.