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Oatmeal - Rolled or Quaker Oats

Name: Oatmeal - Rolled or Quaker Oats
Yield: 2 servings
Ingredients: 1 cup oats or oatmeal; 3 cups boiling water; 1/2 t-spoon salt

From Atlanta women's club cook book, 1921

Serves 2

Presented as published in 1921. 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

424Calories

11 gProtein

86 gCarbs

5 gFat

Full nutrition (33 nutrients)

Calories424 kcal

Protein11 g

Carbohydrates86 g

Fiber8.2 g

Sugars0.8 g

Total Fat4.5 g

Saturated Fat0.7 g

Monounsaturated Fat1.1 g

Polyunsaturated Fat1.7 g

Cholesterol0 mg

Sodium1391 mg

Potassium250 mg

Calcium250 mg

Iron26 mg

Magnesium80 mg

Phosphorus224 mg

Zinc1.9 mg

Copper0.2 mg

Manganese1.7 mg

Vitamin D0 mcg

Vitamin C0 mg

Vitamin A0 mcg

Vitamin E0.2 mg

Vitamin K0.9 mcg

Vitamin B60.1 mg

Vitamin B120 mcg

Thiamin (B1)0.7 mg

Riboflavin (B2)0.5 mg

Niacin (B3)6.4 mg

Folate109 mcg

Choline26 mg

Caffeine0 mg

Water293 g

Estimated from matched ingredients across 2 servings.

As published

This recipe was extracted from Atlanta women's club cook book (1921) by Atlanta woman's club, page 18. The excerpt below is the record exactly as published.

OATMEAL— ROLLED OR QUAKER OATS. 1 cup oats or oatmeal. 3 cups boiling water. 1/2 t-spoon salt

Cook this with the app: pantry check, scaling, and the assistant.