Estimated Nutrition (whole recipe, rough)
Counts 6 of 7 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 6 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Milk | 1 cup (244ml) whole | 149 |
| Corn | 1/2 cup kernels (82g) | 77 |
| Cracker | 5 saltine crackers (15g) | 66 |
| Nutmeg | 1 tsp ground (2.2g) | 12 |
| Salt | 1 tsp (6g) | 0 |
| Water | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- one-half cup boiling water
- 2 tablespoonfuls of corn meal
- 1 tablespoonful of flour
- 2 cups of hot milk
- two tablespoon- fuls of the powdered cracker
- one-half cup hot milk
- salt
- nutmeg
Directions
Brown fresh crackers in the oven until a light brown is reached. Roll very fine ; use two tablespoon- fuls of the powdered cracker, one-half cup boiling water and one-half cup hot milk, speck of salt; stir the cracker crumbs in the milk and water, add salt, let boil for one minute. A little sugar and flavoring may be added.
370 ROCKY MOUNTAIN COOK BOOK. CORN MEAL GRUEL.
2 tablespoonfuls of corn
meal. 1 tablespoonful of flour.
V2 teaspoonful of salt.
2 cups of hot milk or water.
If milk is used, heat in double boiler to prevent burning. Mix the meal, flour and salt to a smooth paste with a little cold water, pour onto it the milk or boiling water, a little at a time, stirring rapidly. When smooth the liquid can be added more rapidly. Let cook for thirty minutes. It can be thinned with hot milk and flavored with a little sugar, nutmeg or lemon.