Oatmeal Gems
From What to eat, how to serve it, 1891
Presented as published in 1891. 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
816Calories
40 gProtein
92 gCarbs
43 gFat
Full nutrition (34 nutrients)
Calories816 kcal
Protein40 g
Carbohydrates92 g
Fiber7.9 g
Sugars38 g
Total Fat43 g
Saturated Fat14 g
Monounsaturated Fat9 g
Polyunsaturated Fat5 g
Omega-30.2 g
Cholesterol462 mg
Sodium347 mg
Potassium1199 mg
Calcium700 mg
Iron6 mg
Magnesium196 mg
Phosphorus1053 mg
Zinc8 mg
Copper0.4 mg
Manganese2.7 mg
Vitamin D6.7 mcg
Vitamin C0 mg
Vitamin A316 mcg
Vitamin E1.7 mg
Vitamin K1.7 mcg
Vitamin B60.5 mg
Vitamin B123.5 mcg
Thiamin (B1)0.7 mg
Riboflavin (B2)1.2 mg
Niacin (B3)1.6 mg
Folate75 mcg
Choline415 mg
Caffeine0 mg
Water899 g
As published
This recipe was extracted from What to eat, how to serve it (1891) by Christine Terhune Herrick, page 35. The excerpt below is the record exactly as published.
Oatmeal Gems. Boiled Potatoes. Guava Jelly and Crackers. Scalloped God. — Two cupfuls picked cod- fish, one cupful drawn butter (with an ^^^^ beaten in it), one teaspoonful minced sour pickle, one tablespoonful Worcestershire sauce, fine bread-crumbs. Have the drawn butter hot, stir the fish into it, add the pickle and sauce, pour into a buttered bak- ing-dish, sprinkle with crumbs, dot with bits of butter, and bake. Oaimeal Gems. — Two cups of the finest oatmeal, two cups milk, two eggs, one table- spoonful butter, one tablespoonful sugar, one saltspoonful salt. 9. Scrambled Eggs with Asparagus. Bread and Butter. Cheese Biscuit. Lettuce Salad. 135 WHAT TO EAT — HOW TO SEBTE IT Scramhled Eggs with Asparagus. — Six eggs, one tablespoonful butter
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