Oatmeal
From Cooking in the elementary schools, January, 1922, 1922
If a fireless cooker is used, place oatmeal in cooker after boiling for 15 minutes.
Presented as published in 1922. 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
332Calories
12 gProtein
56 gCarbs
7 gFat
Full nutrition (34 nutrients)
Calories332 kcal
Protein12 g
Carbohydrates56 g
Fiber7.9 g
Sugars1.3 g
Total Fat7.1 g
Saturated Fat1.4 g
Monounsaturated Fat2 g
Polyunsaturated Fat2.6 g
Omega-30.1 g
Cholesterol0 mg
Sodium4720 mg
Potassium340 mg
Calcium80 mg
Iron4.2 mg
Magnesium138 mg
Phosphorus360 mg
Zinc4.7 mg
Copper0.5 mg
Manganese2.7 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E0.4 mg
Vitamin K1.4 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0.4 mg
Riboflavin (B2)0.1 mg
Niacin (B3)1.1 mg
Folate28 mcg
Choline35 mg
Caffeine0 mg
Water1572 g
As published
This recipe was extracted from Cooking in the elementary schools, January, 1922 (1922) by Chicago (Ill.). Board of Education. Education Division., page 1. The excerpt below is the record exactly as published.
2 c. oatmeal OATMEAL 2 t. salt 5 c. water
Cook this with the app: pantry check, scaling, and the assistant.