Porridge
From The "Queen" cookery books: Breakfast and Lunch Dishes, 1904
Use medium meal and keep a dedicated pot for porridge.
Presented as published in 1904. 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
Sodium1197 mg
Potassium171 mg
Calcium43 mg
Iron2.1 mg
Magnesium70 mg
Phosphorus180 mg
Zinc2.3 mg
Copper0.2 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
Water904 g
As published
This recipe was extracted from The "Queen" cookery books: Breakfast and Lunch Dishes (1904) by S. Beaty-Pownall, page 5. The excerpt below is the record exactly as published.
Porridge. — Put a pint and a half of water into a delicately clean pot (always keep one for the pur- pose), and directly it boils well, sprinkle in gradually with your left hand about a good teacupful of oatmeal (stirring it all the time vigorously with your right hand), and let it boil gently for quite half-an-hour ; then add rather over half a teaspoon- ful of salt
Cook this with the app: pantry check, scaling, and the assistant.