An Oat-Meal-Pudding
From The closet of Sir Kenelm Digby Knight opened, 1910
This makes a very good pudding.
Presented as published in 1910. 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
2612Calories
35 gProtein
83 gCarbs
239 gFat
Full nutrition (34 nutrients)
Calories2612 kcal
Protein35 g
Carbohydrates83 g
Fiber0 g
Sugars49 g
Total Fat239 g
Saturated Fat131 g
Monounsaturated Fat79 g
Polyunsaturated Fat10 g
Omega-30.1 g
Cholesterol585 mg
Sodium348 mg
Potassium1636 mg
Calcium785 mg
Iron5.6 mg
Magnesium127 mg
Phosphorus858 mg
Zinc4.5 mg
Copper0.3 mg
Manganese0.6 mg
Vitamin D6.7 mcg
Vitamin C411 mg
Vitamin A343 mcg
Vitamin E7 mg
Vitamin K8.5 mcg
Vitamin B60.7 mg
Vitamin B124.1 mcg
Thiamin (B1)0.4 mg
Riboflavin (B2)1.3 mg
Niacin (B3)1.9 mg
Folate49 mcg
Choline393 mg
Caffeine0 mg
Water701 g
As published
This recipe was extracted from The closet of Sir Kenelm Digby Knight opened (1910) by Sir Kenelm Digby, page 107. The excerpt below is the record exactly as published.
AN OAT-MEAL-PUDDING Take a Pint of Milk; and put to it a Pint of large or midling Oat-meal ; let it stand upon the fire, until it be scalding hot: Then let it stand by and soak about half an hour: Then pick a few sweet Herbs and shred them, and put in half a pound of Cur- rants, and half a pound of Suet, and about two spoonfuls of Sugar, and three or four Eggs
Cook this with the app: pantry check, scaling, and the assistant.