Oatmeal Caudle
From Books and My Food: With Literary Quotations and Original Recipes for Every .., 1904
Said to be beneficial for the sick and weak.
Presented as published in 1904. 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
2305Calories
49 gProtein
465 gCarbs
15 gFat
Full nutrition (34 nutrients)
Calories2305 kcal
Protein49 g
Carbohydrates465 g
Fiber33 g
Sugars3.1 g
Total Fat15 g
Saturated Fat2.4 g
Monounsaturated Fat2.7 g
Polyunsaturated Fat5.9 g
Omega-30 g
Cholesterol0 mg
Sodium6477 mg
Potassium980 mg
Calcium1859 mg
Iron191 mg
Magnesium228 mg
Phosphorus543 mg
Zinc3.5 mg
Copper0.1 mg
Manganese2 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E0.4 mg
Vitamin K0.3 mcg
Vitamin B61 mg
Vitamin B120 mcg
Thiamin (B1)4.2 mg
Riboflavin (B2)4.1 mg
Niacin (B3)50 mg
Folate816 mcg
Choline105 mg
Caffeine0 mg
Water3074 g
As published
This recipe was extracted from Books and My Food: With Literary Quotations and Original Recipes for Every .. (1904) by Elisabeth Luther Cary, page 54. The excerpt below is the record exactly as published.
oatmeal caudle take three quarts of boiling water, add a pint of cold water into which has been stirred until smooth six 198 tablespoonfuls of oatmeal; cook until it thickens, then season with a little salt, a dash of pepper, and sweeten to taste. Add a half pint of ale and a small wine- glass of gin
Cook this with the app: pantry check, scaling, and the assistant.