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Oatmeal Porridge
From Mrs. Roundell's Practical cookery book, 1898
Serves 2
Proportions yield two large or three small portions.
Presented as published in 1898. 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
20Calories
1 gProtein
3 gCarbs
0 gFat
Full nutrition (34 nutrients)
Calories20 kcal
Protein0.7 g
Carbohydrates3.4 g
Fiber0.5 g
Sugars0.1 g
Total Fat0.4 g
Saturated Fat0.1 g
Monounsaturated Fat0.1 g
Polyunsaturated Fat0.2 g
Omega-30 g
Cholesterol0 mg
Sodium6.5 mg
Potassium22 mg
Calcium7.9 mg
Iron0.3 mg
Magnesium9.4 mg
Phosphorus22 mg
Zinc0.3 mg
Copper0 mg
Manganese0.2 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K0.1 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.1 mg
Folate1.7 mcg
Choline2.1 mg
Caffeine0 mg
Water201 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from Mrs. Roundell's Practical cookery book (1898) by Roundell, Charles Mrs, page 380. The excerpt below is the record exactly as published.
Oatmeal Porridge.— As a breakfast dish Oatmeal Porridge seems to find its place in this chapter. Once more, I follow Wyvern's method. Weigh a couple of ounces of oatmeal, put three-quarters of a pint of water in a saucepan, set it on the fire, N N 2 54§ TEA, COFFEE, COCOA, ETC. and bring it to the boil. Cast into it one pinch — that is, the eighth of an ounce — of salt
Cook this with the app: pantry check, scaling, and the assistant.