Oatmeal Blancmange
From Every-day dishes and every-day work, 1897
Presented as published in 1897. 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
166Calories
6 gProtein
28 gCarbs
4 gFat
Full nutrition (34 nutrients)
Calories166 kcal
Protein5.9 g
Carbohydrates28 g
Fiber4 g
Sugars0.6 g
Total Fat3.6 g
Saturated Fat0.7 g
Monounsaturated Fat1 g
Polyunsaturated Fat1.3 g
Omega-30 g
Cholesterol0 mg
Sodium20 mg
Potassium167 mg
Calcium32 mg
Iron2.1 mg
Magnesium67 mg
Phosphorus180 mg
Zinc2.3 mg
Copper0.2 mg
Manganese1.4 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E0.2 mg
Vitamin K0.7 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0 mg
Niacin (B3)0.5 mg
Folate14 mcg
Choline17 mg
Caffeine0 mg
Water550 g
As published
This recipe was extracted from Every-day dishes and every-day work (1897) by E. E. Kellogg, page 12. The excerpt below is the record exactly as published.
Oatmeal Blancmange. — Soak a cupful of coarse oatmeal over night in a pint and a half of water
Cook this with the app: pantry check, scaling, and the assistant.