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White Flour Gruel
From The art of cookery, 1899
Serves 2
Presented as published in 1899. 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
465Calories
11 gProtein
100 gCarbs
3 gFat
Full nutrition (30 nutrients)
Calories465 kcal
Protein11 g
Carbohydrates100 g
Fiber6 g
Sugars0.6 g
Total Fat2.8 g
Saturated Fat0.5 g
Monounsaturated Fat0.4 g
Polyunsaturated Fat1.2 g
Sodium1075 mg
Potassium174 mg
Calcium309 mg
Iron33 mg
Magnesium36 mg
Phosphorus100 mg
Zinc0.7 mg
Copper0.1 mg
Manganese0.5 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E0.2 mg
Vitamin K0.1 mcg
Vitamin B60.1 mg
Thiamin (B1)0.9 mg
Riboflavin (B2)0.8 mg
Niacin (B3)9.8 mg
Folate181 mcg
Choline16 mg
Water388 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from The art of cookery (1899) by Emma P. Ewing, page 70. The excerpt below is the record exactly as published.
White Flour Gruel. — To a quart of boiling water, slightly salted, add half a cup of white flour
Cook this with the app: pantry check, scaling, and the assistant.