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Oatmeal Porridge
From Dora's cook book, 1888
Serves 4
Presented as published in 1888. 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
83Calories
3 gProtein
14 gCarbs
2 gFat
Full nutrition (34 nutrients)
Calories83 kcal
Protein3 g
Carbohydrates14 g
Fiber2 g
Sugars0.3 g
Total Fat1.8 g
Saturated Fat0.4 g
Monounsaturated Fat0.5 g
Polyunsaturated Fat0.7 g
Omega-30 g
Cholesterol0 mg
Sodium1776 mg
Potassium89 mg
Calcium33 mg
Iron1.1 mg
Magnesium39 mg
Phosphorus90 mg
Zinc1.2 mg
Copper0.2 mg
Manganese0.7 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E0.1 mg
Vitamin K0.4 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0 mg
Niacin (B3)0.3 mg
Folate7 mcg
Choline8.6 mg
Caffeine0 mg
Water807 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from Dora's cook book (1888) by Dora E. Fairfield, page 29. The excerpt below is the record exactly as published.
OATMEAL PORRIDGE. Two teacups full of oatmeal, one tablespoonful of salt ; put them in a quart tin pail and fill it three-fourths full of water
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