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Rice Gruel
From Temperance cook book, 1887
Serves 2
Gruel from rice flour can be made by wetting one tablespoonful of flour and stirring into boiling water, cooking for five minutes.
Presented as published in 1887. 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
40Calories
1 gProtein
9 gCarbs
0 gFat
Full nutrition (33 nutrients)
Calories40 kcal
Protein0.8 g
Carbohydrates8.9 g
Fiber0.1 g
Sugars0 g
Total Fat0.1 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Cholesterol0 mg
Sodium19 mg
Potassium13 mg
Calcium17 mg
Iron0.5 mg
Magnesium7.5 mg
Phosphorus13 mg
Zinc0.2 mg
Copper0.1 mg
Manganese0.1 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K0 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0 mg
Niacin (B3)0.5 mg
Folate26 mcg
Choline0.6 mg
Caffeine0 mg
Water474 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from Temperance cook book (1887) by Mary G. Smith, page 142. The excerpt below is the record exactly as published.
ICE GRUEL. Two tablespoonfuls rice, one quart cold water
Cook this with the app: pantry check, scaling, and the assistant.