Oatmeal Porridge

Name: Oatmeal Porridge
Ingredients: oatmeal; water proportionate to the quantity of porridge required; Salt to taste

From Chambers's cookery for young housewives, 1894

This is genuine Scotch porridge.

Presented as published in 1894. 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

166Calories

6 gProtein

28 gCarbs

4 gFat

Full nutrition (34 nutrients)

Calories166 kcal

Protein5.9 g

Carbohydrates28 g

Fiber4 g

Sugars0.6 g

Total Fat3.6 g

Saturated Fat0.7 g

Monounsaturated Fat1 g

Polyunsaturated Fat1.3 g

Omega-30 g

Cholesterol0 mg

Sodium16 mg

Potassium166 mg

Calcium28 mg

Iron2.1 mg

Magnesium65 mg

Phosphorus180 mg

Zinc2.3 mg

Copper0.2 mg

Manganese1.4 mg

Vitamin D0 mcg

Vitamin C0 mg

Vitamin A0 mcg

Vitamin E0.2 mg

Vitamin K0.7 mcg

Vitamin B60 mg

Vitamin B120 mcg

Thiamin (B1)0.2 mg

Riboflavin (B2)0 mg

Niacin (B3)0.5 mg

Folate14 mcg

Choline17 mg

Caffeine0 mg

Water432 g

As published

This recipe was extracted from Chambers's cookery for young housewives (1894) by Annie M. Griggs, page 34. The excerpt below is the record exactly as published.

water proportionate to the quantity of porridge required. Salt it to taste. When the water boils, begin sprinkling in the oatmeal with one hand, while you stir with a stick with the other. Endeavour to calculate what quantity of meal will be necessary to produce the desired thickness, and sprinkle it in as quickly as possible, so as to let it all boil equally. A common error is to continue putting in meal to the last. After all the meal is in, continue boiling and stirring for about ten minutes, taking care that no knots or lumps are formed. When sufficiently boiled, pour the porridge into dishes. This is genuine Scotch porridge, which is eaten when partially cool, with sweet milk. Take the stems from the mushrooms (medium-sized ones are best for ibis sauce), and peel them. Break them in OATMEAL PORRIDGE

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