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Milk Porridge (another way)
From Cassell's dictionary of cookery, 1892
Serves 1
Probable cost, 2d. Sufficient for a meal.
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
167Calories
9 gProtein
15 gCarbs
8 gFat
Full nutrition (34 nutrients)
Calories167 kcal
Protein8.7 g
Carbohydrates15 g
Fiber0.5 g
Sugars12 g
Total Fat8.2 g
Saturated Fat4.6 g
Monounsaturated Fat1.8 g
Polyunsaturated Fat0.4 g
Omega-30 g
Cholesterol29 mg
Sodium94 mg
Potassium386 mg
Calcium302 mg
Iron0.3 mg
Magnesium37 mg
Phosphorus269 mg
Zinc1.3 mg
Copper0 mg
Manganese0.2 mg
Vitamin D2.3 mcg
Vitamin C0 mg
Vitamin A78 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
Folate1.8 mcg
Choline46 mg
Caffeine0 mg
Water239 g
As published
This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 924. The excerpt below is the record exactly as published.
Milk Porridge (another way) . — The fol- lowing is a quicker and easier way of preparing porridge for children's breakfasts, suppers, «S:c. Boil for twenty minutes two table-spoonfuls of Scotch oatmeal in half a pint of milk
Cook this with the app: pantry check, scaling, and the assistant.