vegetarianveganpescatariangluten-freedairy-freenut-freeegg-freesoy-freefish-freeshellfish-free
Oatmeal
From Miss Parloa's new cook book and marketing guide, 1880
Serves 4
The only trouble in cooking oatmeal is that it takes a long time.
Presented as published in 1880. 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
392Calories
9 gProtein
83 gCarbs
3 gFat
Full nutrition (34 nutrients)
Calories392 kcal
Protein9 g
Carbohydrates83 g
Fiber6.2 g
Sugars0.6 g
Total Fat3.2 g
Saturated Fat0.5 g
Monounsaturated Fat0.6 g
Polyunsaturated Fat1.2 g
Omega-30 g
Cholesterol0 mg
Sodium1368 mg
Potassium169 mg
Calcium308 mg
Iron32 mg
Magnesium44 mg
Phosphorus111 mg
Zinc1 mg
Copper0 mg
Manganese0.6 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E0.1 mg
Vitamin K0.2 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0.7 mg
Riboflavin (B2)0.6 mg
Niacin (B3)8 mg
Folate131 mcg
Choline17 mg
Caffeine0 mg
Water433 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from Miss Parloa's new cook book and marketing guide (1880) by Maria Parloa, page 178. The excerpt below is the record exactly as published.
oatmeal, as it is good with any kind of meat. It is appropriate for any meal, and is nice eaten warm or cold with milk. Oatmeal. Oatmeal, Indian meal and hominy all require two things for perfection — plenty of water when put on to boil, and a long time for boiling. Have about two quarts of boiling water in a large stew-pan, and into it stir a cupful of oatmeal, which has been wet with cold water. Boil one hour, stirring often, and then add half a spoonful of salt
Cook this with the app: pantry check, scaling, and the assistant.