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Milk Porridge
From Cassell's dictionary of cookery, 1892
Serves 2
This makes a wholesome breakfast for a delicate stomach. Time: half an hour to boil.
Presented as published in 1892. 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
170Calories
9 gProtein
15 gCarbs
8 gFat
Full nutrition (34 nutrients)
Calories170 kcal
Protein8.9 g
Carbohydrates15 g
Fiber0.5 g
Sugars12 g
Total Fat8.4 g
Saturated Fat4.7 g
Monounsaturated Fat1.8 g
Polyunsaturated Fat0.4 g
Omega-30 g
Cholesterol30 mg
Sodium99 mg
Potassium395 mg
Calcium312 mg
Iron0.3 mg
Magnesium38 mg
Phosphorus273 mg
Zinc1.3 mg
Copper0 mg
Manganese0.2 mg
Vitamin D2.4 mcg
Vitamin C0 mg
Vitamin A80 mcg
Vitamin E0.1 mg
Vitamin K0.1 mcg
Vitamin B60.2 mg
Vitamin B121.3 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.3 mg
Niacin (B3)0.3 mg
Folate1.7 mcg
Choline46 mg
Caffeine0 mg
Water361 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 1298. The excerpt below is the record exactly as published.
Milk Porridge). Porridge, Milk, Frencli. — Soak two ounces of oatmeal in a half a pint of water
Cook this with the app: pantry check, scaling, and the assistant.