Granola Raisin Porridge with Nut Cream
From Healthful cookery, 1904
Presented as published in 1904. 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
715Calories
10 gProtein
167 gCarbs
8 gFat
Full nutrition (34 nutrients)
Calories715 kcal
Protein10 g
Carbohydrates167 g
Fiber11 g
Sugars129 g
Total Fat7.9 g
Saturated Fat1.4 g
Monounsaturated Fat3.4 g
Polyunsaturated Fat2.5 g
Omega-30 g
Cholesterol0 mg
Sodium64 mg
Potassium1575 mg
Calcium148 mg
Iron4.6 mg
Magnesium122 mg
Phosphorus317 mg
Zinc2 mg
Copper0.7 mg
Manganese1.8 mg
Vitamin D0 mcg
Vitamin C4.7 mg
Vitamin A0.3 mcg
Vitamin E3.6 mg
Vitamin K8.2 mcg
Vitamin B60.4 mg
Vitamin B120 mcg
Thiamin (B1)0.4 mg
Riboflavin (B2)0.3 mg
Niacin (B3)2.3 mg
Folate35 mcg
Choline36 mg
Caffeine0 mg
Water267 g
As published
This recipe was extracted from Healthful cookery (1904) by E. E. Kellogg, page 41. The excerpt below is the record exactly as published.
1 cup raisins. 122 Healthful Cookery Into a quart of boiling water sprinkle a pint of Granola and two tablespoonfuls of Nut Meal. Cook for two to three minutes, then add a cup of care- fully steamed seedless raisins, and serve hot with cream or fruit juices. Granola and Gluten. — i quart milk, i cup Glu- ten, i cup Granola. Heat a quart of milk to boiling. Into it stir one-half cup of 20-per-cent Gluten, mixed with one cup of Granola. Cook for two or three minutes, beating it lightly meanwhile, then serve. Granola Raisin Porridge with Nut Cream. — 4 tablespoonfuls Granola, CUP raisins, 1 cup water
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