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Oat Flakes
From Original White House Cookbook, 1887
Serves 2
Ensure to stir continuously to avoid burning.
Presented as published in 1887. 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
512Calories
12 gProtein
109 gCarbs
4 gFat
Full nutrition (33 nutrients)
Calories512 kcal
Protein12 g
Carbohydrates109 g
Fiber8.6 g
Sugars9.8 g
Total Fat3.6 g
Saturated Fat0.8 g
Monounsaturated Fat0.7 g
Polyunsaturated Fat1.3 g
Cholesterol0 mg
Sodium6086 mg
Potassium273 mg
Calcium340 mg
Iron33 mg
Magnesium89 mg
Phosphorus212 mg
Zinc1.4 mg
Copper0.1 mg
Manganese1.5 mg
Vitamin D0 mcg
Vitamin C51 mg
Vitamin A0 mcg
Vitamin E0.3 mg
Vitamin K0.8 mcg
Vitamin B60.6 mg
Vitamin B121.3 mcg
Thiamin (B1)1 mg
Riboflavin (B2)1 mg
Niacin (B3)12 mg
Folate213 mcg
Choline22 mg
Caffeine0 mg
Water386 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from Original White House Cookbook (1887) by Hugo Ziemann, F. L. Gillette, Hugo Zimmerman, mrs gillette, page 175. The excerpt below is the record exactly as published.
OAT ELAKES. This healthful oat preparation may be procured from the leading grocers and is prepared as follows : Put into a double saucepan or porcelain-lined pan a quart of boiling water, add a saltspoonful of salt, and when it is boiling add, or rather stir in gradually, three ounces of flakes
Cook this with the app: pantry check, scaling, and the assistant.