Oatmeal Porridge
From Cookery book and general axioms for plain cookery, 1890
Presented as published in 1890. 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
390Calories
9 gProtein
83 gCarbs
3 gFat
Full nutrition (34 nutrients)
Calories390 kcal
Protein8.9 g
Carbohydrates83 g
Fiber6.2 g
Sugars0.6 g
Total Fat3.2 g
Saturated Fat0.5 g
Monounsaturated Fat0.6 g
Polyunsaturated Fat1.2 g
Omega-30 g
Cholesterol0 mg
Sodium3410 mg
Potassium168 mg
Calcium309 mg
Iron32 mg
Magnesium44 mg
Phosphorus110 mg
Zinc1 mg
Copper0 mg
Manganese0.6 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E0.1 mg
Vitamin K0.2 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0.7 mg
Riboflavin (B2)0.6 mg
Niacin (B3)8 mg
Folate131 mcg
Choline16 mg
Caffeine0 mg
Water432 g
As published
This recipe was extracted from Cookery book and general axioms for plain cookery (1890) by E. Briggs, page 16. The excerpt below is the record exactly as published.
OATMEAL PORRIDGE. Ingredients : — About 2 oz. coarse oatmeal. 1 pint boiling water, j teaspoonful salt
Cook this with the app: pantry check, scaling, and the assistant.