vegetarianveganpescatariangluten-freedairy-freenut-freeegg-freesoy-freefish-freeshellfish-free
Oatmeal
From The national course in home economics, 1917
Serves 3
Presented as published in 1917. 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
55Calories
2 gProtein
9 gCarbs
1 gFat
Full nutrition (34 nutrients)
Calories55 kcal
Protein2 g
Carbohydrates9.3 g
Fiber1.3 g
Sugars0.2 g
Total Fat1.2 g
Saturated Fat0.2 g
Monounsaturated Fat0.3 g
Polyunsaturated Fat0.4 g
Omega-30 g
Cholesterol0 mg
Sodium788 mg
Potassium57 mg
Calcium15 mg
Iron0.7 mg
Magnesium23 mg
Phosphorus60 mg
Zinc0.8 mg
Copper0.1 mg
Manganese0.5 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E0.1 mg
Vitamin K0.2 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0 mg
Niacin (B3)0.2 mg
Folate4.7 mcg
Choline5.8 mg
Caffeine0 mg
Water301 g
Estimated from matched ingredients across 3 servings.
As published
This recipe was extracted from The national course in home economics (1917) by Ruth Allen Beezley, page 339. The excerpt below is the record exactly as published.
Oatmeal and cereals of all kinds are best cooked by the fireless method. A much enjoyed feature of the fireless cookstove is the "over-night" cooking. Cereals and food placed in the cooker at night "cook while you sleep" and are ready to be eaten at breakfast — any hour. All the health-giving substance, all the delightful flavor, is there waiting for a hungry breakfast appetite. Should the cooked cereal not be warm enough to serve, a few minutes over the flame of any stove will give it the temperature desired. Several methods may be followed in cooking cereals, thus : Cereal first brought to boiling point and placed in cooker without radiator. Cereal first brought to boil and placed in the cooker with heated radiator. Cereal placed in cooker cold and raw with heated radiator. Or, cooked with "double boiler." A double boiler is made by placing a 4- quart utensil inside of an 8-quart utensil. When cooked this way the food is usually brought to a boil and boiling water poured in the 8-quart utensil up nearly to the top of the 4-quart utensil. Use one radiator. Cooks differ as to which of the above methods they prefer; however, the majority seem in favor of the "double boiler" method. CORN MEAL MUSH. One cup corn meal, one teaspoon salt, three cups water. Slowly stir the meal into boiling salted water, being careful not to lump. Allow to boil FIRELESS COOKERY 486e slowly for ten minutes, place in cooker and allow to remain eight to ten hours or all night. Use one radiator. If you wish to fry mush use less water. OATMEAL. One cup oatmeal
Read the full page as publishedCollapse the page
Cook this with the app: pantry check, scaling, and the assistant.