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Cereal with Fruit
From The national course in home economics, 1917
Serves 3
T. M.
Presented as published in 1917. 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
435Calories
1 gProtein
114 gCarbs
1 gFat
Full nutrition (34 nutrients)
Calories435 kcal
Protein1 g
Carbohydrates114 g
Fiber5.6 g
Sugars103 g
Total Fat0.7 g
Saturated Fat0.1 g
Monounsaturated Fat0 g
Polyunsaturated Fat0.1 g
Omega-30 g
Cholesterol0 mg
Sodium5.6 mg
Potassium334 mg
Calcium40 mg
Iron0.4 mg
Magnesium17 mg
Phosphorus41 mg
Zinc0.2 mg
Copper0.1 mg
Manganese0.4 mg
Vitamin D0 mcg
Vitamin C14 mg
Vitamin A7.5 mcg
Vitamin E0.2 mg
Vitamin K2.7 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0.3 mg
Folate0.1 mcg
Choline12 mg
Caffeine0 mg
Water470 g
Estimated from matched ingredients across 3 servings.
As published
This recipe was extracted from The national course in home economics (1917) by Ruth Allen Beezley, page 206. The excerpt below is the record exactly as published.
CEREAL WITH FRUIT. Take six firm Baldwins, pare and core, leaving them whole. Cook in a syrup made of one cupful of sugar and two cupfuls of water flavored with one-inch piece of stick cinnamon and a few shavings from the yellow rind of a lemon
Cook this with the app: pantry check, scaling, and the assistant.