Oatmeal Jelly
From Lillian Massey school recipes, 1913
Presented as published in 1913. 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
1554Calories
51 gProtein
287 gCarbs
24 gFat
Full nutrition (33 nutrients)
Calories1554 kcal
Protein51 g
Carbohydrates287 g
Fiber38 g
Sugars3.7 g
Total Fat24 g
Saturated Fat4.1 g
Monounsaturated Fat7 g
Polyunsaturated Fat8.5 g
Cholesterol0 mg
Sodium10159 mg
Potassium1331 mg
Calcium410 mg
Iron38 mg
Magnesium492 mg
Phosphorus1447 mg
Zinc13 mg
Copper1.3 mg
Manganese13 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E1.5 mg
Vitamin K6.8 mcg
Vitamin B60.4 mg
Vitamin B120 mcg
Thiamin (B1)2.1 mg
Riboflavin (B2)1 mg
Niacin (B3)9.7 mg
Folate205 mcg
Choline147 mg
Caffeine0 mg
Water325 g
As published
This recipe was extracted from Lillian Massey school recipes (1913) by Lillian Massey School Household Science, page 49. The excerpt below is the record exactly as published.
OATMEAL JELLY. 4 e. rolled oats. 4 tsp. salt. 1% ¢c. boiling water
Cook this with the app: pantry check, scaling, and the assistant.