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Water Gruel
From Cassell's dictionary of cookery, 1892
Serves 1
Sufficient for one person.
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
31Calories
1 gProtein
5 gCarbs
1 gFat
Full nutrition (34 nutrients)
Calories31 kcal
Protein1.1 g
Carbohydrates5.3 g
Fiber0.7 g
Sugars0.1 g
Total Fat0.7 g
Saturated Fat0.1 g
Monounsaturated Fat0.2 g
Polyunsaturated Fat0.2 g
Omega-30 g
Cholesterol0 mg
Sodium16 mg
Potassium35 mg
Calcium18 mg
Iron0.4 mg
Magnesium17 mg
Phosphorus34 mg
Zinc0.4 mg
Copper0.1 mg
Manganese0.3 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
Folate2.6 mcg
Choline3.2 mg
Caffeine0 mg
Water509 g
As published
This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 2243. The excerpt below is the record exactly as published.
Water Gruel. — Ascertain whether it is desired that the gruel should be thick or thin. If it is preferred thick, mix two table-spoonfuls of oatmeal smoothly with a httle cold water ; if it is preferred thin, one table-spoonful of oatmeal will be sufficient. Boil a pint of water
Cook this with the app: pantry check, scaling, and the assistant.