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Oatmeal Soup, 1
From Cookery for every household, 1914
Serves 4
If more convenient, half stock and half milk may be used for making the soup. A little cooked and chopped ham may be added after sieving.
Presented as published in 1914. 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
243Calories
10 gProtein
15 gCarbs
16 gFat
Full nutrition (34 nutrients)
Calories243 kcal
Protein10 g
Carbohydrates15 g
Fiber0.6 g
Sugars13 g
Total Fat16 g
Saturated Fat7 g
Monounsaturated Fat5.2 g
Polyunsaturated Fat2.1 g
Omega-30 g
Cholesterol83 mg
Sodium112 mg
Potassium438 mg
Calcium315 mg
Iron0.3 mg
Magnesium34 mg
Phosphorus282 mg
Zinc1.2 mg
Copper0 mg
Manganese0.1 mg
Vitamin D2.9 mcg
Vitamin C2.8 mg
Vitamin A98 mcg
Vitamin E0.5 mg
Vitamin K0.2 mcg
Vitamin B60.2 mg
Vitamin B121.4 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.4 mg
Niacin (B3)0.3 mg
Folate13 mcg
Choline91 mg
Caffeine0 mg
Water258 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from Cookery for every household (1914) by Florence B. Jack, page 95. The excerpt below is the record exactly as published.
Oatmeal Soup, 1 2 cupfuls of oatmeal porridge. 2 pts. milk. 1 onion. 1 oz. butter or dripping. Salt. Pepper. 1 yolk of egg
Cook this with the app: pantry check, scaling, and the assistant.