vegetarianveganpescatariangluten-freedairy-freenut-freeegg-freesoy-freefish-freeshellfish-free
Rothe Gruetze
From Around-the-world cook book, 1913
Serves 4
Presented as published in 1913. 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
437Calories
6 gProtein
106 gCarbs
1 gFat
Full nutrition (33 nutrients)
Calories437 kcal
Protein5.8 g
Carbohydrates106 g
Fiber1 g
Sugars14 g
Total Fat1.4 g
Saturated Fat0.1 g
Monounsaturated Fat0.1 g
Polyunsaturated Fat0.4 g
Cholesterol0 mg
Sodium5.4 mg
Potassium1111 mg
Calcium174 mg
Iron5.2 mg
Magnesium99 mg
Phosphorus201 mg
Zinc1.2 mg
Copper0.3 mg
Manganese1.7 mg
Vitamin D0 mcg
Vitamin C470 mg
Vitamin A27 mcg
Vitamin E2.3 mg
Vitamin K0 mcg
Vitamin B60.2 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0.7 mg
Folate4.3 mcg
Choline1.7 mg
Caffeine0 mg
Water403 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from Around-the-world cook book (1913) by Mary Louise Barroll, page 76. The excerpt below is the record exactly as published.
ROTHE GRUETZE GERMAN Currants, 2 quarts. Raspberries, 1 quart, Lemon, 1, Sago, or tapioca, 1 cup, Sugar.
Cook this with the app: pantry check, scaling, and the assistant.