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Oatmeal Pudding or Porridge
From Twentieth century home cook book, 1905
Serves 2
Serve hot with cold milk or cream.
Presented as published in 1905. 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
18Calories
1 gProtein
4 gCarbs
0 gFat
Full nutrition (34 nutrients)
Calories18 kcal
Protein0.5 g
Carbohydrates3.5 g
Fiber0.4 g
Sugars0 g
Total Fat0.3 g
Saturated Fat0 g
Monounsaturated Fat0.1 g
Polyunsaturated Fat0.1 g
Omega-30 g
Cholesterol0 mg
Sodium612 mg
Potassium12 mg
Calcium9.5 mg
Iron1 mg
Magnesium4.1 mg
Phosphorus11 mg
Zinc0.1 mg
Copper0 mg
Manganese0.1 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K0 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.2 mg
Folate4.1 mcg
Choline1.3 mg
Caffeine0 mg
Water21 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from Twentieth century home cook book (1905) by Francis Carruthers, page 14. The excerpt below is the record exactly as published.
Oatmeal Pudding or Porridge. Oatjieal mush, like corn-meal, requires long boiling to cook it fully; but it is PASTRY AND PUDDINGS. 31 FAETNA AXD PORRIDGE BOILER. now prepared by partly cooking at the manufactories, so that from five to fifteen minutes' boihng makes it ready for the table. It should be cooked in a porcelain or enameled pipkin. If the raw oatmeal is used, cook as directed : Have the pipkin two-thirds full of boiling water, into which put a half teaspoonf ul of salt. Into this drop the oat- meal
Cook this with the app: pantry check, scaling, and the assistant.