Oatmeal Water
From A second Dudley book of cookery and other recipes, 1914
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
166Calories
6 gProtein
28 gCarbs
4 gFat
Full nutrition (34 nutrients)
Calories166 kcal
Protein5.9 g
Carbohydrates28 g
Fiber4 g
Sugars0.6 g
Total Fat3.6 g
Saturated Fat0.7 g
Monounsaturated Fat1 g
Polyunsaturated Fat1.3 g
Omega-30 g
Cholesterol0 mg
Sodium274 mg
Potassium164 mg
Calcium220 mg
Iron2.1 mg
Magnesium129 mg
Phosphorus180 mg
Zinc3 mg
Copper0.8 mg
Manganese1.4 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E0.2 mg
Vitamin K0.7 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0 mg
Niacin (B3)0.5 mg
Folate14 mcg
Choline17 mg
Caffeine0 mg
Water6813 g
As published
This recipe was extracted from A second Dudley book of cookery and other recipes (1914) by Dudley, Georgiana Countess of, page 122. The excerpt below is the record exactly as published.
OATMEAL WATER T)UT one teacupful of fine oatmeal in a stewpan containing seven quarts of cold water
Cook this with the app: pantry check, scaling, and the assistant.