Oatmeal Porridge
From Every-day dishes and every-day work, 1897
Presented as published in 1897. 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
568Calories
8 gProtein
32 gCarbs
45 gFat
Full nutrition (34 nutrients)
Calories568 kcal
Protein8.3 g
Carbohydrates32 g
Fiber4 g
Sugars0.6 g
Total Fat45 g
Saturated Fat25 g
Monounsaturated Fat9.6 g
Polyunsaturated Fat1.3 g
Omega-30 g
Cholesterol121 mg
Sodium76 mg
Potassium291 mg
Calcium135 mg
Iron2.1 mg
Magnesium84 mg
Phosphorus247 mg
Zinc2.6 mg
Copper0.3 mg
Manganese1.4 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E0.2 mg
Vitamin K3.5 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0 mg
Niacin (B3)0.6 mg
Folate14 mcg
Choline17 mg
Caffeine0 mg
Water1681 g
As published
This recipe was extracted from Every-day dishes and every-day work (1897) by E. E. Kellogg, page 13. The excerpt below is the record exactly as published.
Oatmeal Porridge. — Into a quart and a half of water, which should be boiling in the inner dish of a double boiler, sprinkle one cup of rather coarse oatmeal. Boil rapidly, stirring mean- while until the porridge is thickened ; then place in the outer boiler, and cook continuously for three hours or longer. A half cup of cream added just before serving
Cook this with the app: pantry check, scaling, and the assistant.