Oatmeal
From The school cookery book, 1881
Presented as published in 1881. 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
128Calories
1 gProtein
31 gCarbs
0 gFat
Full nutrition (34 nutrients)
Calories128 kcal
Protein0.8 g
Carbohydrates31 g
Fiber0.5 g
Sugars28 g
Total Fat0.4 g
Saturated Fat0.1 g
Monounsaturated Fat0.1 g
Polyunsaturated Fat0.2 g
Omega-30 g
Cholesterol0 mg
Sodium66 mg
Potassium58 mg
Calcium69 mg
Iron0.5 mg
Magnesium24 mg
Phosphorus23 mg
Zinc0.4 mg
Copper0.2 mg
Manganese0.2 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K0.1 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.1 mg
Folate2 mcg
Choline2.7 mg
Caffeine0 mg
Water1442 g
As published
This recipe was extracted from The school cookery book (1881), page 66. The excerpt below is the record exactly as published.
1 oz. oat- meal to 3 pints cold water ; 1 oz. brown sugar. Break the oatmeal
Cook this with the app: pantry check, scaling, and the assistant.