Oatmeal Cream

Name: Oatmeal Cream
Ingredients: Let the oats; and the milk; add the sugar; cream; vanilla; and brandy; Dissolve the Gelatine in the hot water; colour to taste with cochineal

From Cox's manual of gelatine cookery, 1935

Presented as published in 1935. 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

1561Calories

32 gProtein

115 gCarbs

105 gFat

Full nutrition (35 nutrients)

Calories1561 kcal

Protein32 g

Carbohydrates115 g

Fiber8.6 g

Sugars50 g

Total Fat105 g

Saturated Fat58 g

Monounsaturated Fat22 g

Polyunsaturated Fat2.5 g

Omega-30.1 g

Cholesterol300 mg

Sodium239 mg

Potassium1274 mg

Calcium788 mg

Iron3.6 mg

Magnesium190 mg

Phosphorus976 mg

Zinc5.7 mg

Copper0.3 mg

Manganese3.1 mg

Vitamin D4.7 mcg

Vitamin C0 mg

Vitamin A156 mcg

Vitamin E0.6 mg

Vitamin K7.3 mcg

Vitamin B60.5 mg

Vitamin B122.6 mcg

Thiamin (B1)0.7 mg

Riboflavin (B2)0.8 mg

Niacin (B3)1.6 mg

Folate27 mcg

Choline121 mg

Caffeine0 mg

Alcohol4.6 g

Water586 g

As published

This recipe was extracted from Cox's manual of gelatine cookery (1935) by J. & G. Cox Limited, page 21. The excerpt below is the record exactly as published.

OATMEAL CREAM Let the oats and the milk cook for an hour in a double saucepan and then add the sugar, cream, vanilla, and brandy. Dissolve the Gelatine in the hot water

Cook this with the app: pantry check, scaling, and the assistant.