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Onion Gruel
From The household cook book, 1902
Serves 3
Take it just before getting into bed.
Presented as published in 1902. 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
51Calories
2 gProtein
10 gCarbs
1 gFat
Full nutrition (34 nutrients)
Calories51 kcal
Protein1.6 g
Carbohydrates10 g
Fiber1.8 g
Sugars4.3 g
Total Fat0.6 g
Saturated Fat0.2 g
Monounsaturated Fat0.2 g
Polyunsaturated Fat0.1 g
Omega-30 g
Cholesterol1.2 mg
Sodium15 mg
Potassium159 mg
Calcium33 mg
Iron0.3 mg
Magnesium16 mg
Phosphorus38 mg
Zinc0.3 mg
Copper0.1 mg
Manganese0.2 mg
Vitamin D0 mcg
Vitamin C7.4 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K0.4 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0 mg
Niacin (B3)0.2 mg
Folate20 mcg
Choline6.7 mg
Caffeine0 mg
Water412 g
Estimated from matched ingredients across 3 servings.
As published
This recipe was extracted from The household cook book (1902) by Smiley, James B[ethuel],, page 437. The excerpt below is the record exactly as published.
Onion Gruel — Slice and cut finely 2 or 3 small onions; stew them in a quart of water until they are soft; then add a teaspoon of good extract of beef. This is excellent for a cold. Or the onions may be stewed in milk instead of water, and a sprinkle of oatmeal and a pinch of pepper
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