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Water Gruel
From Cassell's dictionary of cookery, 1892
Serves 1
Presented as published in 1892. 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
10Calories
0 gProtein
2 gCarbs
0 gFat
Full nutrition (34 nutrients)
Calories10 kcal
Protein0.4 g
Carbohydrates1.8 g
Fiber0.2 g
Sugars0 g
Total Fat0.2 g
Saturated Fat0 g
Monounsaturated Fat0.1 g
Polyunsaturated Fat0.1 g
Omega-30 g
Cholesterol0 mg
Sodium15 mg
Potassium15 mg
Calcium16 mg
Iron0.1 mg
Magnesium8.7 mg
Phosphorus11 mg
Zinc0.1 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 mg
Riboflavin (B2)0 mg
Niacin (B3)0 mg
Folate0.9 mcg
Choline1.1 mg
Caffeine0 mg
Water485 g
As published
This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 1809. The excerpt below is the record exactly as published.
Water Gruel. — Put a large spoonful of oat- meal by degrees into a pint of water, and when smooth boil it. Water-Gruel (another way). — Eub smooth a large spoonful of oatmeal
Cook this with the app: pantry check, scaling, and the assistant.