Porridge
From Easy dishes for small incomes, or, The housewife's guide to practical cookery, 1906
Presented as published in 1906. 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
81Calories
3 gProtein
14 gCarbs
2 gFat
Full nutrition (34 nutrients)
Calories81 kcal
Protein2.9 g
Carbohydrates14 g
Fiber1.9 g
Sugars0.3 g
Total Fat1.7 g
Saturated Fat0.4 g
Monounsaturated Fat0.5 g
Polyunsaturated Fat0.6 g
Omega-30 g
Cholesterol0 mg
Sodium2366 mg
Potassium89 mg
Calcium40 mg
Iron1 mg
Magnesium40 mg
Phosphorus87 mg
Zinc1.1 mg
Copper0.2 mg
Manganese0.7 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E0.1 mg
Vitamin K0.3 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0 mg
Niacin (B3)0.3 mg
Folate6.8 mcg
Choline8.4 mg
Caffeine0 mg
Water1040 g
As published
This recipe was extracted from Easy dishes for small incomes, or, The housewife's guide to practical cookery (1906) by E. M. Buchan, page 43. The excerpt below is the record exactly as published.
PORRIDGE Ingredients : Quarter of a pound of Medium Oatmeal One quart of Water One large teaspoonful of Salt
Cook this with the app: pantry check, scaling, and the assistant.