Oatmeal or Rolled Oats

Name: Oatmeal or Rolled Oats
Ingredients: Put 4 cups boiling water; 1 teaspoon salt; 1 cup oatmeal or rolled oats

From The galley guide, 1923

Can cook overnight on a coal range.

Presented as published in 1923. 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

761Calories

17 gProtein

162 gCarbs

6 gFat

Full nutrition (34 nutrients)

Calories761 kcal

Protein17 g

Carbohydrates162 g

Fiber12 g

Sugars1.2 g

Total Fat5.9 g

Saturated Fat1 g

Monounsaturated Fat1.1 g

Polyunsaturated Fat2.3 g

Omega-30 g

Cholesterol0 mg

Sodium4485 mg

Potassium316 mg

Calcium615 mg

Iron64 mg

Magnesium80 mg

Phosphorus198 mg

Zinc1.7 mg

Copper0.1 mg

Manganese1 mg

Vitamin D0 mcg

Vitamin C0 mg

Vitamin A0 mcg

Vitamin E0.2 mg

Vitamin K0.3 mcg

Vitamin B60.3 mg

Vitamin B120 mcg

Thiamin (B1)1.4 mg

Riboflavin (B2)1.3 mg

Niacin (B3)16 mg

Folate261 mcg

Choline31 mg

Caffeine0 mg

Water840 g

As published

This recipe was extracted from The galley guide (1923) by Alexander White Moffat, page 31. The excerpt below is the record exactly as published.

Oatmeal or Rolled Oats. Put 4 cups boiling water and 1 teaspoon salt in the upper half of a double boiler, set directly over RECIPES 9i flame and pour in 1 cup oatmeal or rolled oats

Cook this with the app: pantry check, scaling, and the assistant.