Porridge
From Sea Cookery, 1911
Presented as published in 1911. 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
249Calories
9 gProtein
42 gCarbs
5 gFat
Full nutrition (34 nutrients)
Calories249 kcal
Protein8.9 g
Carbohydrates42 g
Fiber6 g
Sugars0.9 g
Total Fat5.3 g
Saturated Fat1.1 g
Monounsaturated Fat1.5 g
Polyunsaturated Fat2 g
Omega-30.1 g
Cholesterol0 mg
Sodium1266 mg
Potassium274 mg
Calcium117 mg
Iron3.2 mg
Magnesium123 mg
Phosphorus270 mg
Zinc3.5 mg
Copper0.5 mg
Manganese2 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E0.3 mg
Vitamin K1.1 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0.8 mg
Folate21 mcg
Choline26 mg
Caffeine0 mg
Water3129 g
As published
This recipe was extracted from Sea Cookery (1911) by Richard Bond, page 100. The excerpt below is the record exactly as published.
PORRIDGE. 1£ cupfuls oatmeal £ teaspoonful salt 3 quarts water
Cook this with the app: pantry check, scaling, and the assistant.