Baked Left-Over Cereal
From A simple course in home economics for rural schools, 1916
Presented as published in 1916. 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
1904Calories
49 gProtein
184 gCarbs
108 gFat
Full nutrition (34 nutrients)
Calories1904 kcal
Protein49 g
Carbohydrates184 g
Fiber9.8 g
Sugars13 g
Total Fat108 g
Saturated Fat63 g
Monounsaturated Fat31 g
Polyunsaturated Fat6.9 g
Omega-30.5 g
Cholesterol633 mg
Sodium2870 mg
Potassium888 mg
Calcium2048 mg
Iron80 mg
Magnesium149 mg
Phosphorus1060 mg
Zinc5.5 mg
Copper0.6 mg
Manganese3.1 mg
Vitamin D4.3 mcg
Vitamin C0 mg
Vitamin A974 mcg
Vitamin E4.4 mg
Vitamin K7.8 mcg
Vitamin B61.4 mg
Vitamin B122.4 mcg
Thiamin (B1)2.5 mg
Riboflavin (B2)2.1 mg
Niacin (B3)32 mg
Folate334 mcg
Choline412 mg
Caffeine0 mg
Water334 g
As published
This recipe was extracted from A simple course in home economics for rural schools (1916) by Mary Edna Gearing, page 16. The excerpt below is the record exactly as published.
Baked Left-Over Cereal ly- C. -rooked Cream of Wheat 1 C. com meal mush 1 C. milk 2 eggs — whites and yolks — beaten separately ^5 C. melted butter 1 t. salt
Cook this with the app: pantry check, scaling, and the assistant.