vegetarianpescatariangluten-freenut-freeegg-freesoy-freefish-freeshellfish-free
Oatmeal with Cheese
From The Institute cook book, 1913
Serves 1
Presented as published in 1913. 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
678Calories
42 gProtein
43 gCarbs
49 gFat
Full nutrition (34 nutrients)
Calories678 kcal
Protein42 g
Carbohydrates43 g
Fiber4 g
Sugars0.7 g
Total Fat49 g
Saturated Fat20 g
Monounsaturated Fat8.8 g
Polyunsaturated Fat2.8 g
Omega-30.2 g
Cholesterol137 mg
Sodium4472 mg
Potassium390 mg
Calcium1099 mg
Iron2.7 mg
Magnesium106 mg
Phosphorus953 mg
Zinc7.6 mg
Copper0.2 mg
Manganese1.4 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A277 mcg
Vitamin E0.8 mg
Vitamin K2.8 mcg
Vitamin B60.1 mg
Vitamin B121.6 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.5 mg
Niacin (B3)0.6 mg
Folate21 mcg
Choline34 mg
Caffeine0 mg
Water225 g
As published
This recipe was extracted from The Institute cook book (1913) by Helen Cramp, page 129. The excerpt below is the record exactly as published.
OATMEAL WITH CHEESE 1 cup oatmeal 1 teaspoon salt Water 1 tablespoon butter 1 cup grated cheese
Cook this with the app: pantry check, scaling, and the assistant.