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Oatmeal Gems
From The Rural cook book, 1907
Serves 2
Presented as published in 1907. 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
535Calories
24 gProtein
75 gCarbs
16 gFat
Full nutrition (34 nutrients)
Calories535 kcal
Protein24 g
Carbohydrates75 g
Fiber0 g
Sugars6 g
Total Fat16 g
Saturated Fat7.2 g
Monounsaturated Fat4.2 g
Polyunsaturated Fat1.3 g
Omega-30.1 g
Cholesterol215 mg
Sodium939 mg
Potassium373 mg
Calcium328 mg
Iron6.3 mg
Magnesium55 mg
Phosphorus389 mg
Zinc2.2 mg
Copper0.2 mg
Manganese0.7 mg
Vitamin D2.2 mcg
Vitamin C0 mg
Vitamin A165 mcg
Vitamin E0.7 mg
Vitamin K0.6 mcg
Vitamin B60.2 mg
Vitamin B121.1 mcg
Thiamin (B1)1 mg
Riboflavin (B2)0.8 mg
Niacin (B3)6.3 mg
Folate160 mcg
Choline170 mg
Caffeine0 mg
Water157 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from The Rural cook book (1907), page 64. The excerpt below is the record exactly as published.
Oatmeal Gems. — Separate two eggs; beat the yolks tor a moment; add a half pint of milk, then one and one-half cup of bread flour, and beat thoroughly; add a tablespoonful of melted butter, a half -teaspoonful of salt, one cup of left-over oatmeal porridge and one rounding teaspoonful of baking powder
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