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Oatmeal Pudding
From The Institute cook book, 1913
Serves 3
Any dried or fresh fruits, dates, or ground peanuts may be used instead of apples.
Presented as published in 1913. 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
609Calories
6 gProtein
149 gCarbs
3 gFat
Full nutrition (34 nutrients)
Calories609 kcal
Protein5.6 g
Carbohydrates149 g
Fiber7.2 g
Sugars120 g
Total Fat2.9 g
Saturated Fat0.6 g
Monounsaturated Fat0.7 g
Polyunsaturated Fat1 g
Omega-30 g
Cholesterol0 mg
Sodium35 mg
Potassium1366 mg
Calcium159 mg
Iron4.8 mg
Magnesium197 mg
Phosphorus194 mg
Zinc2 mg
Copper0.5 mg
Manganese1.9 mg
Vitamin D0 mcg
Vitamin C10 mg
Vitamin A4.8 mcg
Vitamin E0.3 mg
Vitamin K3 mcg
Vitamin B60.5 mg
Vitamin B120 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.1 mg
Niacin (B3)1.3 mg
Folate11 mcg
Choline31 mg
Caffeine0 mg
Water355 g
Estimated from matched ingredients across 3 servings.
As published
This recipe was extracted from The Institute cook book (1913) by Helen Cramp, page 206. The excerpt below is the record exactly as published.
OATMEAL PUDDING Try one when you have a light dinner or supper Oatmeal Betty or Brown Pudding 2 cups cooked oatmeal V^ teaspoon cinnamon 4 apples cut up small 2 cups cooked oatmeal 1/2 cup raisins 1/2 cup molasses
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