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Oat Pudding
From The bride's cook book, 1915
Serves 3
Presented as published in 1915. 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
508Calories
8 gProtein
118 gCarbs
3 gFat
Full nutrition (33 nutrients)
Calories508 kcal
Protein8.2 g
Carbohydrates118 g
Fiber7.8 g
Sugars59 g
Total Fat3.2 g
Saturated Fat0.5 g
Monounsaturated Fat0.8 g
Polyunsaturated Fat1.2 g
Cholesterol0 mg
Sodium542 mg
Potassium370 mg
Calcium196 mg
Iron18 mg
Magnesium67 mg
Phosphorus162 mg
Zinc1.5 mg
Copper0.2 mg
Manganese1.3 mg
Vitamin D0 mcg
Vitamin C1.8 mg
Vitamin A5.2 mcg
Vitamin E0.2 mg
Vitamin K4.1 mcg
Vitamin B60.2 mg
Vitamin B120 mcg
Thiamin (B1)0.5 mg
Riboflavin (B2)0.4 mg
Niacin (B3)4.6 mg
Folate79 mcg
Choline22 mg
Caffeine0 mg
Water264 g
Estimated from matched ingredients across 3 servings.
As published
This recipe was extracted from The bride's cook book (1915) by Edgar William Briggs, page 37. The excerpt below is the record exactly as published.
OAT PUDDING Contributed by Albers Bros. Milling Company. 3 Cups Boiling Water 1 Cup Oats 1 Cup Warm Milk 1 Cup Figs (Cut Fine) «/2 Cup Strained Honey
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