vegetarianpescatariannut-freeegg-freesoy-freefish-freeshellfish-free
Iced Oatmeal Flakes
From The national course in home economics, 1917
Serves 2
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
575Calories
8 gProtein
134 gCarbs
2 gFat
Full nutrition (33 nutrients)
Calories575 kcal
Protein7.6 g
Carbohydrates134 g
Fiber5.9 g
Sugars59 g
Total Fat2.2 g
Saturated Fat0.4 g
Monounsaturated Fat0.4 g
Polyunsaturated Fat0.9 g
Cholesterol0 mg
Sodium941 mg
Potassium155 mg
Calcium269 mg
Iron28 mg
Magnesium37 mg
Phosphorus92 mg
Zinc0.7 mg
Copper0.1 mg
Manganese0.6 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E0.1 mg
Vitamin K0.2 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0.6 mg
Riboflavin (B2)0.6 mg
Niacin (B3)7.5 mg
Folate115 mcg
Choline14 mg
Caffeine0 mg
Water338 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from The national course in home economics (1917) by Ruth Allen Beezley, page 232. The excerpt below is the record exactly as published.
ICED OATMEAL FLAKES. Stir four heaping tablespoonfuls of Quaker Oats or wheat flakes into three and one-half cupfuls of fast boiling water, add salt, and cook for twenty minutes, using a double boiler. Cook the day before using, pour into cups, filling each one-half full, place on ice over night and when ready to serve remove from cups and eat with powdered sugar and cream. A little fruit strewed over is an improvement.
Cook this with the app: pantry check, scaling, and the assistant.