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Oatmeal Porridge
From The Henderson cook book, 1914
Serves 1
Presented as published in 1914. 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
21Calories
1 gProtein
4 gCarbs
0 gFat
Full nutrition (34 nutrients)
Calories21 kcal
Protein0.7 g
Carbohydrates3.5 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
Sodium8.3 mg
Potassium23 mg
Calcium9.7 mg
Iron0.3 mg
Magnesium10 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
Folate1.8 mcg
Choline2.2 mg
Caffeine0 mg
Water261 g
As published
This recipe was extracted from The Henderson cook book (1914) by First Baptist Church (Henderson, N.C.). Ladies' Aid Society, page 3. The excerpt below is the record exactly as published.
OATMEAL POEEIDGE. Oatmeal Salt Water A special saucepan should be kept exclusively for cooking oatmeal. Pour into the saucepan one cupful of water for each person to be served. Boil, and then sprinkle into it two tablespoonfuls of oatmeal for each cupful of water. Stir well to keep smooth and boil for twenty minutes. Add salt to taste
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