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Oatmeal Pudding
From Soyer's standard cookery, 1912
Serves 4
Presented as published in 1912. 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
228Calories
13 gProtein
16 gCarbs
12 gFat
Full nutrition (34 nutrients)
Calories228 kcal
Protein13 g
Carbohydrates16 g
Fiber0.1 g
Sugars15 g
Total Fat12 g
Saturated Fat6.5 g
Monounsaturated Fat3 g
Polyunsaturated Fat0.8 g
Omega-30 g
Cholesterol130 mg
Sodium2577 mg
Potassium499 mg
Calcium391 mg
Iron0.6 mg
Magnesium42 mg
Phosphorus364 mg
Zinc1.7 mg
Copper0 mg
Manganese0.1 mg
Vitamin D3.4 mcg
Vitamin C0 mg
Vitamin A137 mcg
Vitamin E0.4 mg
Vitamin K0.1 mcg
Vitamin B60.2 mg
Vitamin B121.9 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.5 mg
Niacin (B3)0.4 mg
Folate14 mcg
Choline128 mg
Caffeine0 mg
Water294 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from Soyer's standard cookery (1912) by Nicolas Soyer, page 188. The excerpt below is the record exactly as published.
Oatmeal Pudding. INGREDIENTS. — Two tablespoonfuls of fine oatmeal, two des- sertspoonfuls of flour, two and a half pints of milk, two eggs, salt
Cook this with the app: pantry check, scaling, and the assistant.