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Rye Gruel
From The Cook County cook book, 1912
Serves 2
Presented as published in 1912. 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
50Calories
1 gProtein
10 gCarbs
1 gFat
Full nutrition (34 nutrients)
Calories50 kcal
Protein1 g
Carbohydrates10 g
Fiber0.4 g
Sugars0.6 g
Total Fat0.5 g
Saturated Fat0.2 g
Monounsaturated Fat0.1 g
Polyunsaturated Fat0 g
Omega-30 g
Cholesterol1.5 mg
Sodium5.8 mg
Potassium34 mg
Calcium17 mg
Iron0.1 mg
Magnesium4.7 mg
Phosphorus24 mg
Zinc0.2 mg
Copper0 mg
Manganese0.1 mg
Vitamin D0.1 mcg
Vitamin C0 mg
Vitamin A4 mcg
Vitamin E0.1 mg
Vitamin K0.2 mcg
Vitamin B60 mg
Vitamin B120.1 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.1 mg
Folate1.7 mcg
Choline2.9 mg
Caffeine0 mg
Water25 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from The Cook County cook book (1912) by Associated College Women Workers, page 6. The excerpt below is the record exactly as published.
RYE GRUEL.— To 1 pt. of milk and 1 qt. of hot water, add 1 talblespoon of rye meal, 1 tablespoon of rice flour and 1 tablespoon cornstarch
Cook this with the app: pantry check, scaling, and the assistant.