Oatmeal Porridge
From Camp cookery (Kephart), 1910
Rolled oats cook more quickly than old-fashioned oatmeal.
Presented as published in 1910. 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
2046Calories
52 gProtein
418 gCarbs
20 gFat
Full nutrition (33 nutrients)
Calories2046 kcal
Protein52 g
Carbohydrates418 g
Fiber38 g
Sugars3.6 g
Total Fat20 g
Saturated Fat3.3 g
Monounsaturated Fat4.9 g
Polyunsaturated Fat7.5 g
Cholesterol0 mg
Sodium6640 mg
Potassium1128 mg
Calcium1301 mg
Iron134 mg
Magnesium349 mg
Phosphorus963 mg
Zinc7.9 mg
Copper0.7 mg
Manganese7.1 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E0.9 mg
Vitamin K3.4 mcg
Vitamin B60.7 mg
Vitamin B120 mcg
Thiamin (B1)3.5 mg
Riboflavin (B2)2.8 mg
Niacin (B3)34 mg
Folate566 mcg
Choline118 mg
Caffeine0 mg
Water1555 g
As published
This recipe was extracted from Camp cookery (Kephart) (1910) by Kephart, Horace, page 58. The excerpt below is the record exactly as published.
Oatmeal Porridge. — Rolled oats may be cooked much more quickly than the old-fashioHcd oat- meal; the latter is not fit for the human stomach until it has been boiled as long as corn mush. To two quarts boiling water add one teaspoonful of salt, stir in gradually a pint of rolled oats
Cook this with the app: pantry check, scaling, and the assistant.