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Boiled Oatmeal
From Handbook of practical cookery, 1886
Serves 4
Oatmeal should be added to cold water for better swelling.
Presented as published in 1886. 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
21Calories
1 gProtein
4 gCarbs
0 gFat
Full nutrition (34 nutrients)
Calories21 kcal
Protein0.7 g
Carbohydrates3.5 g
Fiber0.5 g
Sugars0.1 g
Total Fat0.4 g
Saturated Fat0.1 g
Monounsaturated Fat0.1 g
Polyunsaturated Fat0.2 g
Omega-30 g
Cholesterol0 mg
Sodium1223 mg
Potassium21 mg
Calcium10 mg
Iron0.3 mg
Magnesium10 mg
Phosphorus22 mg
Zinc0.3 mg
Copper0 mg
Manganese0.2 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K0.1 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.1 mg
Folate1.8 mcg
Choline2.2 mg
Caffeine0 mg
Water261 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from Handbook of practical cookery (1886) by Matilda Lees Dods, page 153. The excerpt below is the record exactly as published.
BOILED OATMEAL — BOILED RICE. 237 Boiled Oatmeal— One quart of cold water, eight table- spoonfuls of oatmeal, one half dessert-spoonful of salt
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