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Oatmeal Betty
From The bride's cook book, 1915
Serves 5
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
201Calories
3 gProtein
46 gCarbs
2 gFat
Full nutrition (34 nutrients)
Calories201 kcal
Protein3 g
Carbohydrates46 g
Fiber2.5 g
Sugars33 g
Total Fat1.5 g
Saturated Fat0.3 g
Monounsaturated Fat0.4 g
Polyunsaturated Fat0.5 g
Omega-30 g
Cholesterol0 mg
Sodium8.9 mg
Potassium207 mg
Calcium21 mg
Iron1.2 mg
Magnesium32 mg
Phosphorus91 mg
Zinc1 mg
Copper0.1 mg
Manganese0.6 mg
Vitamin D0 mcg
Vitamin C0.4 mg
Vitamin A0 mcg
Vitamin E0.1 mg
Vitamin K1 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0 mg
Niacin (B3)0.4 mg
Folate6.6 mcg
Choline9 mg
Caffeine0 mg
Water81 g
Estimated from matched ingredients across 5 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.
OATMEAL BETTY Contributed by Albers Bros. Milling Company. 2 Cups Cooked Oatmeal 4 Apples Cut Small Yz Cup Raisins Yz Cup Sugar •^ Teaspoon Cinnamon
Cook this with the app: pantry check, scaling, and the assistant.