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Water Gruel
From Consult me, 1902
Serves 2
This recipe creates a smooth gruel.
Presented as published in 1902. 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
5Calories
0 gProtein
1 gCarbs
0 gFat
Full nutrition (34 nutrients)
Calories5.2 kcal
Protein0.2 g
Carbohydrates0.9 g
Fiber0.1 g
Sugars0 g
Total Fat0.1 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Omega-30 g
Cholesterol0 mg
Sodium14 mg
Potassium9.8 mg
Calcium15 mg
Iron0.1 mg
Magnesium6.7 mg
Phosphorus5.6 mg
Zinc0.1 mg
Copper0 mg
Manganese0 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
Folate0.4 mcg
Choline0.5 mg
Caffeine0 mg
Water479 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from Consult me (1902) by Robert Kemp Philp, page 525. The excerpt below is the record exactly as published.
WATER GRUEL, to Make. —Boil a table-spoonful of oatmeal in a quart of water for 1 hour, or till it is fine and smooth. Take off the fire, and let it settle ; then pour it into a china bowl and add sugar, sherry, and nut- meg to your taste
Cook this with the app: pantry check, scaling, and the assistant.