Rice-Flour Gruel

Name: Rice-Flour Gruel
Ingredients: i tb. rice flour; tsp. salt; c. boiling water; c. milk

From The practical cookbook, 1917

Barley flour, oat flour, farina, or cracker crumbs may be used in place of the rice flour.

Presented as published in 1917. 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

161Calories

6 gProtein

25 gCarbs

4 gFat

Full nutrition (34 nutrients)

Calories161 kcal

Protein5.9 g

Carbohydrates25 g

Fiber1.3 g

Sugars6 g

Total Fat4.5 g

Saturated Fat2.4 g

Monounsaturated Fat0.9 g

Polyunsaturated Fat0.4 g

Omega-30 g

Cholesterol15 mg

Sodium1481 mg

Potassium215 mg

Calcium226 mg

Iron7.9 mg

Magnesium22 mg

Phosphorus140 mg

Zinc0.6 mg

Copper0 mg

Manganese0.1 mg

Vitamin D1.2 mcg

Vitamin C0 mg

Vitamin A39 mcg

Vitamin E0.1 mg

Vitamin K0 mcg

Vitamin B60.1 mg

Vitamin B120.7 mcg

Thiamin (B1)0.2 mg

Riboflavin (B2)0.3 mg

Niacin (B3)2.1 mg

Folate32 mcg

Choline25 mg

Caffeine0 mg

Water203 g

As published

This recipe was extracted from The practical cookbook (1917) by Margaret W. Howard, page 55. The excerpt below is the record exactly as published.

Rice-flour gruel. Ingredients: i tb. rice flour, \ tsp. salt, \ c. boiling water, \ c. milk

Cook this with the app: pantry check, scaling, and the assistant.