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Pounded Oatmeal Gruel
From Scientific cooking with scientific methods, 1911
Serves 2
Presented as published in 1911. 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
84Calories
2 gProtein
7 gCarbs
5 gFat
Full nutrition (34 nutrients)
Calories84 kcal
Protein1.7 g
Carbohydrates7.5 g
Fiber1 g
Sugars0.2 g
Total Fat5.3 g
Saturated Fat2.7 g
Monounsaturated Fat1.2 g
Polyunsaturated Fat0.3 g
Omega-30 g
Cholesterol13 mg
Sodium4864 mg
Potassium54 mg
Calcium23 mg
Iron0.6 mg
Magnesium19 mg
Phosphorus52 mg
Zinc0.6 mg
Copper0.1 mg
Manganese0.4 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K0.5 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.1 mg
Folate3.5 mcg
Choline4.3 mg
Caffeine0 mg
Water292 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from Scientific cooking with scientific methods (1911) by Sarah E. Woodworth Craig, page 152. The excerpt below is the record exactly as published.
i/j cup coarse oatmeal. Milk or cream. 3 cups boiling water. Salt to taste. Add salt to boiling water, then the oatmeal, and cook in double boiler for three and one-half hours. Strain, dilute with milk or cream, and strain again. Season, reheat and serve. Pounded Oatmeal Qruel. % cup coarse oatmeal. Milk or cream. 1 pint cold water. Salt to taste
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