Oatmeal Pudding
From The English-Chinese cookery book, 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
1159Calories
37 gProtein
202 gCarbs
24 gFat
Full nutrition (34 nutrients)
Calories1159 kcal
Protein37 g
Carbohydrates202 g
Fiber14 g
Sugars25 g
Total Fat24 g
Saturated Fat11 g
Monounsaturated Fat5.1 g
Polyunsaturated Fat3.6 g
Omega-30.1 g
Cholesterol58 mg
Sodium4676 mg
Potassium1151 mg
Calcium1228 mg
Iron66 mg
Magnesium178 mg
Phosphorus805 mg
Zinc5.2 mg
Copper0.2 mg
Manganese1.8 mg
Vitamin D4.7 mcg
Vitamin C0 mg
Vitamin A156 mcg
Vitamin E0.5 mg
Vitamin K0.7 mcg
Vitamin B60.6 mg
Vitamin B122.6 mcg
Thiamin (B1)1.8 mg
Riboflavin (B2)2 mg
Niacin (B3)17 mg
Folate270 mcg
Choline129 mg
Caffeine0 mg
Water1393 g
As published
This recipe was extracted from The English-Chinese cookery book (1890) by J. Dyer Ball, J. Dyer Ball, J. Dyer (James Dyer) 1890- Ball, page 43. 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 fully a pint of milk
Cook this with the app: pantry check, scaling, and the assistant.