vegetarianpescatariangluten-freenut-freesoy-freefish-freeshellfish-free
Oatmeal Pudding
From Farm and home cook book and housekeeper's assistant, 1907
Serves 3
Good for invalids and those with poor digestion.
Presented as published in 1907. 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
432Calories
15 gProtein
66 gCarbs
13 gFat
Full nutrition (34 nutrients)
Calories432 kcal
Protein15 g
Carbohydrates66 g
Fiber3.5 g
Sugars33 g
Total Fat13 g
Saturated Fat6.9 g
Monounsaturated Fat3.2 g
Polyunsaturated Fat1.2 g
Omega-30.1 g
Cholesterol101 mg
Sodium159 mg
Potassium825 mg
Calcium425 mg
Iron1.8 mg
Magnesium71 mg
Phosphorus445 mg
Zinc2.4 mg
Copper0.2 mg
Manganese0.5 mg
Vitamin D3.5 mcg
Vitamin C1.7 mg
Vitamin A131 mcg
Vitamin E0.4 mg
Vitamin K0.3 mcg
Vitamin B60.3 mg
Vitamin B121.9 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)0.6 mg
Niacin (B3)0.9 mg
Folate13 mcg
Choline113 mg
Caffeine0 mg
Water369 g
Estimated from matched ingredients across 3 servings.
As published
This recipe was extracted from Farm and home cook book and housekeeper's assistant (1907) by Adeline O. Goessling, page 76. The excerpt below is the record exactly as published.
Oatmeal Pudding Soak 1 cup oatmeal over night in 1 qt milk; in the morning I add 1 well-beaten egg, % cup seeded raisins, nutmeg and salt to ! taste and 4 tablesp sugar
Cook this with the app: pantry check, scaling, and the assistant.