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Cereal with Fruit
From Soyer's standard cookery, 1912
Serves 2
Serve for breakfast or as a simple dessert.
Presented as published in 1912. 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
650Calories
17 gProtein
145 gCarbs
6 gFat
Full nutrition (33 nutrients)
Calories650 kcal
Protein17 g
Carbohydrates145 g
Fiber17 g
Sugars72 g
Total Fat5.8 g
Saturated Fat0.9 g
Monounsaturated Fat0.8 g
Polyunsaturated Fat3.1 g
Cholesterol0 mg
Sodium1715 mg
Potassium1193 mg
Calcium216 mg
Iron20 mg
Magnesium167 mg
Phosphorus467 mg
Zinc5.9 mg
Copper0.6 mg
Manganese6.2 mg
Vitamin D0 mcg
Vitamin C0.5 mg
Vitamin A0 mcg
Vitamin E0.1 mg
Vitamin K3.1 mcg
Vitamin B60.8 mg
Vitamin B120 mcg
Thiamin (B1)1.2 mg
Riboflavin (B2)0.6 mg
Niacin (B3)8.3 mg
Folate207 mcg
Choline13 mg
Caffeine0 mg
Water309 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from Soyer's standard cookery (1912) by Nicolas Soyer, page 252. The excerpt below is the record exactly as published.
Cereal with Fruit. Three-quarters cup of wheat germ, three-quarters cup cold 372 STANDARD COOKERY. water, two cups of boiling water, one teaspoonful of salt, half a pound of dates
Cook this with the app: pantry check, scaling, and the assistant.