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Apple Porridge
From The new practical housekeeping, 1890
Serves 4
A comforting dish.
Presented as published in 1890. 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
142Calories
4 gProtein
24 gCarbs
4 gFat
Full nutrition (34 nutrients)
Calories142 kcal
Protein4.4 g
Carbohydrates24 g
Fiber1.8 g
Sugars21 g
Total Fat4.1 g
Saturated Fat2.3 g
Monounsaturated Fat0.8 g
Polyunsaturated Fat0.2 g
Omega-30 g
Cholesterol15 mg
Sodium46 mg
Potassium307 mg
Calcium157 mg
Iron0.1 mg
Magnesium20 mg
Phosphorus138 mg
Zinc0.6 mg
Copper0 mg
Manganese0.1 mg
Vitamin D1.2 mcg
Vitamin C5.4 mg
Vitamin A42 mcg
Vitamin E0.1 mg
Vitamin K0.8 mcg
Vitamin B60.1 mg
Vitamin B120.7 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.2 mg
Niacin (B3)0.3 mg
Folate0.1 mcg
Choline26 mg
Caffeine0 mg
Water225 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from The new practical housekeeping (1890) by Estelle Woods Wilcox, page 242. The excerpt below is the record exactly as published.
Apple Porridge. — Boil slices of white bread in pint milk; when soft take off fire, sweeten with sugar, and add teaspoon ginger ; pour in a bowl and gradually stir in the pulp of three or four nicely oaked apples
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