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Oatmeal Porridge
From Vegetarian cookery, 1891
Serves 4
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
60Calories
2 gProtein
10 gCarbs
1 gFat
Full nutrition (34 nutrients)
Calories60 kcal
Protein2.2 g
Carbohydrates10 g
Fiber1.4 g
Sugars0.2 g
Total Fat1.3 g
Saturated Fat0.3 g
Monounsaturated Fat0.4 g
Polyunsaturated Fat0.5 g
Omega-30 g
Cholesterol0 mg
Sodium1389 mg
Potassium63 mg
Calcium19 mg
Iron0.8 mg
Magnesium27 mg
Phosphorus65 mg
Zinc0.9 mg
Copper0.1 mg
Manganese0.5 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E0.1 mg
Vitamin K0.3 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0 mg
Niacin (B3)0.2 mg
Folate5.1 mcg
Choline6.3 mg
Caffeine0 mg
Water426 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from Vegetarian cookery (1891) by Martha Brotherton, page 149. The excerpt below is the record exactly as published.
Oatmeal 'Porridge. Twelve ounces of meal, half an ounce of salt, and three pints of water
Cook this with the app: pantry check, scaling, and the assistant.