Estimated Nutrition (whole recipe, rough)
Counts 8 of 9 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 8 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Corn | 1/2 cup kernels (82g) | 77 |
| Grape | 1/2 cup (76g) | 62 |
| Wine | 2 tbsp cooking wine (30ml) | 25 |
| Nutmeg | 1 tsp ground (2.2g) | 12 |
| Clove | 1 tsp ground (2g) | 7 |
| Allspice | 1 tsp ground (1.9g) | 5 |
| 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
- half pints of boiling water
- a pint of sifted corn meal
- a slice of stale bread
- two wine glasses full of sherry
- one dozen raisins
- salt
- cloves
- allspice
- nutmeg
Directions
Take half a pint of sifted corn meal. White corn meal is the only kind fit to use in making gruel. Moisten it with cold water, and stir it in one and a half pints of boiling water, and add salt to taste. Stir it well, so that there will be no lumps in it, and let it boil an hour.
Toast a slice of stale bread, break it in a pint bowl, add a small lump of butter, two wine glasses full of sherry or Madeira wine, a few cloves and allspice, one dozen raisins, nutmeg and sugar to taste ; fill the bowl with boiling water and cover it closely. To be eaten in five minutes.