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Water Gruel
From The national course in home economics, 1917
Serves 1
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
21Calories
1 gProtein
4 gCarbs
0 gFat
Full nutrition (34 nutrients)
Calories21 kcal
Protein0.7 g
Carbohydrates3.5 g
Fiber0.5 g
Sugars0.1 g
Total Fat0.4 g
Saturated Fat0.1 g
Monounsaturated Fat0.1 g
Polyunsaturated Fat0.2 g
Omega-30 g
Cholesterol0 mg
Sodium30 mg
Potassium30 mg
Calcium31 mg
Iron0.3 mg
Magnesium17 mg
Phosphorus22 mg
Zinc0.3 mg
Copper0.1 mg
Manganese0.2 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K0.1 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.1 mg
Folate1.8 mcg
Choline2.2 mg
Caffeine0 mg
Water970 g
As published
This recipe was extracted from The national course in home economics (1917) by Ruth Allen Beezley, page 362. The excerpt below is the record exactly as published.
WATER GRUEL. Two tablespoonfuls of corn or oatmeal, one quart of water
Cook this with the app: pantry check, scaling, and the assistant.