Restorative Gruel
From The St. Mungo cookery book, 1904
If ordered by doctor, add 2 tablespoonfuls of wine (port).
Presented as published in 1904. 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
554Calories
6 gProtein
85 gCarbs
21 gFat
Full nutrition (33 nutrients)
Calories554 kcal
Protein6.1 g
Carbohydrates85 g
Fiber5 g
Sugars14 g
Total Fat21 g
Saturated Fat12 g
Monounsaturated Fat4.4 g
Polyunsaturated Fat0.2 g
Cholesterol60 mg
Sodium54 mg
Potassium172 mg
Calcium86 mg
Iron2.4 mg
Magnesium43 mg
Phosphorus131 mg
Zinc1.2 mg
Copper0.3 mg
Manganese0.7 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0.3 mcg
Vitamin E0 mg
Vitamin K2.1 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0 mg
Niacin (B3)2.5 mg
Folate73 mcg
Choline13 mg
Caffeine0 mg
Water989 g
As published
This recipe was extracted from The St. Mungo cookery book (1904) by Jean Lambie, page 77. The excerpt below is the record exactly as published.
RESTORATIVE GRUEL. I oz. of barley. | i oz. of sago, fine. I oz. of rice. ^Vash each in cold water, put into a saucepan, and add i (jLiart of cold water, set on to a gentle fife, simmer slowly for 1^ hours. Place a hair sieve over a bowl, press the thick part through, adding a little of the liquid occasionally. Boil in a saucepan, adding a tablespoonful of sugar for each pint of gruel. Pour into a basin with 4 tablespoonfuls of cream
Cook this with the app: pantry check, scaling, and the assistant.