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How to Cook Oatmeal
From The Swedish, French, American cook book, 1918
Serves 1
Presented as published in 1918. 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
516Calories
13 gProtein
104 gCarbs
6 gFat
Full nutrition (34 nutrients)
Calories516 kcal
Protein13 g
Carbohydrates104 g
Fiber9.2 g
Sugars1.1 g
Total Fat5.9 g
Saturated Fat1.1 g
Monounsaturated Fat1.4 g
Polyunsaturated Fat2.2 g
Omega-30 g
Cholesterol0 mg
Sodium1083 mg
Potassium291 mg
Calcium324 mg
Iron34 mg
Magnesium91 mg
Phosphorus246 mg
Zinc2.8 mg
Copper0.2 mg
Manganese1.6 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E0.2 mg
Vitamin K0.7 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0.9 mg
Riboflavin (B2)0.7 mg
Niacin (B3)8.4 mg
Folate142 mcg
Choline30 mg
Caffeine0 mg
Water580 g
As published
This recipe was extracted from The Swedish, French, American cook book (1918) by Hammond, Maria Mathilda (Ericsson) Mrs., page 429. The excerpt below is the record exactly as published.
How to Cook Oatmeal Put the oatmeal in a saucepan; add to each cup of oatmeal two cups boiling water; let simmer slowly — tightly covered — (stir now and then); season with salt
Cook this with the app: pantry check, scaling, and the assistant.