Plain Gruel
From Six little cooks, 1910
A handful of raisins boiled in the gruel improves it, especially for children's taste.
Presented as published in 1910. 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
2070Calories
53 gProtein
344 gCarbs
60 gFat
Full nutrition (33 nutrients)
Calories2070 kcal
Protein53 g
Carbohydrates344 g
Fiber54 g
Sugars3.8 g
Total Fat60 g
Saturated Fat5.8 g
Monounsaturated Fat11 g
Polyunsaturated Fat38 g
Cholesterol0 mg
Sodium4333 mg
Potassium1497 mg
Calcium1519 mg
Iron134 mg
Magnesium586 mg
Phosphorus1044 mg
Zinc7 mg
Copper1.5 mg
Manganese4 mg
Vitamin D0 mcg
Vitamin C0.7 mg
Vitamin A0 mcg
Vitamin E0.6 mg
Vitamin K5.2 mcg
Vitamin B61.1 mg
Vitamin B120 mcg
Thiamin (B1)4.7 mg
Riboflavin (B2)2.8 mg
Niacin (B3)36 mg
Folate628 mcg
Choline144 mg
Caffeine0 mg
Water1546 g
As published
This recipe was extracted from Six little cooks (1910) by Elizabeth Stansbury Kirkland, page 32. The excerpt below is the record exactly as published.
PLAIN GRUEL. Two quarts boiling water; into which stir one cup In- dian meal and one tablespoon flour
Cook this with the app: pantry check, scaling, and the assistant.