vegetarianveganpescatariangluten-freedairy-freenut-freeegg-freesoy-freefish-freeshellfish-free
Oatmeal Porridge (Scotch Method)
From Cookery for every household, 1914
Serves 2
Use fresh oatmeal and keep it dry to avoid mustiness.
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
81Calories
3 gProtein
14 gCarbs
2 gFat
Full nutrition (34 nutrients)
Calories81 kcal
Protein2.9 g
Carbohydrates14 g
Fiber1.9 g
Sugars0.3 g
Total Fat1.7 g
Saturated Fat0.4 g
Monounsaturated Fat0.5 g
Polyunsaturated Fat0.6 g
Omega-30 g
Cholesterol0 mg
Sodium5.1 mg
Potassium80 mg
Calcium11 mg
Iron1 mg
Magnesium31 mg
Phosphorus87 mg
Zinc1.1 mg
Copper0.1 mg
Manganese0.7 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E0.1 mg
Vitamin K0.3 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0 mg
Niacin (B3)0.3 mg
Folate6.8 mcg
Choline8.4 mg
Caffeine0 mg
Water114 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from Cookery for every household (1914) by Florence B. Jack, page 610. The excerpt below is the record exactly as published.
Oatmeal Porridge (Scotch Method) £ lb. oatmeal. 1£ pts. water. Salt
Cook this with the app: pantry check, scaling, and the assistant.