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Oatmeal Drink
From The white ribbon cook book, 1894
Serves 4
This drink is said to quench thirst and provide strength and endurance.
Presented as published in 1894. 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
67Calories
1 gProtein
14 gCarbs
1 gFat
Full nutrition (34 nutrients)
Calories67 kcal
Protein1.4 g
Carbohydrates14 g
Fiber1 g
Sugars7 g
Total Fat0.9 g
Saturated Fat0.2 g
Monounsaturated Fat0.2 g
Polyunsaturated Fat0.3 g
Omega-30 g
Cholesterol0 mg
Sodium18 mg
Potassium54 mg
Calcium25 mg
Iron0.6 mg
Magnesium21 mg
Phosphorus44 mg
Zinc0.6 mg
Copper0.1 mg
Manganese0.3 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K0.2 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.1 mg
Folate3.5 mcg
Choline4.4 mg
Caffeine0 mg
Water520 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from The white ribbon cook book (1894) by Kathryn Armstrong, page 126. The excerpt below is the record exactly as published.
Oatmeal Drink — (Dr.Parkes) — "The propor- tions are }^ lb. oatmeal to 2 or 3 quarts water, according to the heat of the day and the work and thirst; it should be well boiled, and then 1 or 13^ oz. brown sugar
Cook this with the app: pantry check, scaling, and the assistant.