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Oatmeal
From Mrs. Seely's Cook Book: A Manual of French and American Cookery : with .., 1902
Serves 2
Presented as published in 1902. 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
521Calories
12 gProtein
109 gCarbs
5 gFat
Full nutrition (34 nutrients)
Calories521 kcal
Protein12 g
Carbohydrates109 g
Fiber8.5 g
Sugars0.9 g
Total Fat4.7 g
Saturated Fat0.8 g
Monounsaturated Fat1 g
Polyunsaturated Fat1.8 g
Omega-30 g
Cholesterol0 mg
Sodium2514 mg
Potassium242 mg
Calcium390 mg
Iron41 mg
Magnesium67 mg
Phosphorus173 mg
Zinc1.7 mg
Copper0.1 mg
Manganese1 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E0.2 mg
Vitamin K0.4 mcg
Vitamin B60.2 mg
Vitamin B120 mcg
Thiamin (B1)0.9 mg
Riboflavin (B2)0.8 mg
Niacin (B3)10 mg
Folate167 mcg
Choline24 mg
Caffeine0 mg
Water578 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from Mrs. Seely's Cook Book: A Manual of French and American Cookery : with .. (1902) by Lida Seely, page 138. The excerpt below is the record exactly as published.
Oatmeal Place one cup of oatmeal in a doublé boiler, add one tea* spoonf ul of salt, and one quart and a pint of boiling water
Cook this with the app: pantry check, scaling, and the assistant.