Oatmeal Water
From A laboratory manual of foods and cookery, 1916
Different brands of oatmeal vary considerably in the amount of water which they take up in cooking.
Presented as published in 1916. 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
711Calories
15 gProtein
153 gCarbs
5 gFat
Full nutrition (34 nutrients)
Calories711 kcal
Protein15 g
Carbohydrates153 g
Fiber11 g
Sugars1 g
Total Fat4.9 g
Saturated Fat0.8 g
Monounsaturated Fat0.8 g
Polyunsaturated Fat1.9 g
Omega-30 g
Cholesterol0 mg
Sodium9149 mg
Potassium267 mg
Calcium612 mg
Iron64 mg
Magnesium61 mg
Phosphorus144 mg
Zinc1 mg
Copper0 mg
Manganese0.6 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E0.1 mg
Vitamin K0 mcg
Vitamin B60.3 mg
Vitamin B120 mcg
Thiamin (B1)1.4 mg
Riboflavin (B2)1.3 mg
Niacin (B3)16 mg
Folate256 mcg
Choline26 mg
Caffeine0 mg
Water795 g
As published
This recipe was extracted from A laboratory manual of foods and cookery (1916) by Emma B. Matteson, page 7. The excerpt below is the record exactly as published.
Oatmeal Water Ingredients : i tbsp. oatmeal salt i tbsp. cold water i qt. boiling water
Cook this with the app: pantry check, scaling, and the assistant.