vegetarianpescatariangluten-freenut-freeegg-freesoy-freefish-freeshellfish-free
Oatmeal Pudding
From Miss Parloa's kitchen companion, 1887
Serves 3
Oatmeal can be cooked in a double-boiler with less water.
Presented as published in 1887. 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
411Calories
14 gProtein
69 gCarbs
9 gFat
Full nutrition (34 nutrients)
Calories411 kcal
Protein14 g
Carbohydrates69 g
Fiber4.8 g
Sugars10 g
Total Fat9.2 g
Saturated Fat4.3 g
Monounsaturated Fat2 g
Polyunsaturated Fat1.3 g
Omega-30 g
Cholesterol24 mg
Sodium1574 mg
Potassium444 mg
Calcium459 mg
Iron22 mg
Magnesium64 mg
Phosphorus309 mg
Zinc1.9 mg
Copper0.1 mg
Manganese0.6 mg
Vitamin D1.9 mcg
Vitamin C0 mg
Vitamin A65 mcg
Vitamin E0.2 mg
Vitamin K0.2 mcg
Vitamin B60.2 mg
Vitamin B121.1 mcg
Thiamin (B1)0.6 mg
Riboflavin (B2)0.7 mg
Niacin (B3)5.7 mg
Folate90 mcg
Choline50 mg
Caffeine0 mg
Water500 g
Estimated from matched ingredients across 3 servings.
As published
This recipe was extracted from Miss Parloa's kitchen companion (1887) by Maria Parloa, page 349. The excerpt below is the record exactly as published.
Oatmeal Pudding. Stir one cupful of oatmeal and one teaspoonful of salt into one quart of boiling water, and cook for two hours ; then add one generous pint of milk
Cook this with the app: pantry check, scaling, and the assistant.