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Oatmeal Gelatin
From The Landmarks club cook book, 1903
Serves 2
Presented as published in 1903. 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
355Calories
8 gProtein
77 gCarbs
2 gFat
Full nutrition (34 nutrients)
Calories355 kcal
Protein7.7 g
Carbohydrates77 g
Fiber5.3 g
Sugars0.5 g
Total Fat2.4 g
Saturated Fat0.4 g
Monounsaturated Fat0.4 g
Polyunsaturated Fat0.9 g
Omega-30 g
Cholesterol0 mg
Sodium1658 mg
Potassium133 mg
Calcium304 mg
Iron32 mg
Magnesium30 mg
Phosphorus72 mg
Zinc0.5 mg
Copper0 mg
Manganese0.3 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E0.1 mg
Vitamin K0 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0.7 mg
Riboflavin (B2)0.6 mg
Niacin (B3)7.9 mg
Folate128 mcg
Choline13 mg
Caffeine0 mg
Water390 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from The Landmarks club cook book (1903) by The Landmarks club, Los Angeles, Calif., page 139. The excerpt below is the record exactly as published.
one generous tablespoon of oatmeal with one quart boiling water; set where it will simmer two hours. Add salt, scant half teaspoon
Cook this with the app: pantry check, scaling, and the assistant.