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Baked Oatmeal and Nuts

Name: Baked Oatmeal and Nuts
Yield: 5 servings
Ingredients: 2 cups cooked oatmeal; 1 teaspoon vinegar; 1 cup crushed peanuts; 1/2 cup milk; 1/2 teaspoon pepper; 21/2 teaspoons salt

From The Institute cook book, 1913

Serves 5

Presented as published in 1913. 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

256Calories

11 gProtein

17 gCarbs

17 gFat

Full nutrition (34 nutrients)

Calories256 kcal

Protein11 g

Carbohydrates17 g

Fiber4.3 g

Sugars2.9 g

Total Fat17 g

Saturated Fat2.7 g

Monounsaturated Fat8.1 g

Polyunsaturated Fat5.3 g

Omega-30 g

Cholesterol2.9 mg

Sodium1185 mg

Potassium322 mg

Calcium68 mg

Iron2.3 mg

Magnesium80 mg

Phosphorus213 mg

Zinc2 mg

Copper0.4 mg

Manganese1.2 mg

Vitamin D0.2 mcg

Vitamin C0 mg

Vitamin A7.9 mcg

Vitamin E2.7 mg

Vitamin K0.7 mcg

Vitamin B60.1 mg

Vitamin B120.1 mcg

Thiamin (B1)0.3 mg

Riboflavin (B2)0.1 mg

Niacin (B3)4 mg

Folate79 mcg

Choline27 mg

Caffeine0 mg

Water103 g

Estimated from matched ingredients across 5 servings.

As published

This recipe was extracted from The Institute cook book (1913) by Helen Cramp, page 203. The excerpt below is the record exactly as published.

BAKED OATMEAL AND NUTS 2 cups cooked oatmeal 1 teaspoon vinegar 1 cup crushed peanuts Vi teaspoon pepper Vi cup milk 21/2 teaspoons salt

Cook this with the app: pantry check, scaling, and the assistant.