Porridge
From Instruction in cookery (Methuen's text-books, Thompson), 1908
Presented as published in 1908. 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
101Calories
4 gProtein
17 gCarbs
2 gFat
Full nutrition (34 nutrients)
Calories101 kcal
Protein3.6 g
Carbohydrates17 g
Fiber2.4 g
Sugars0.4 g
Total Fat2.2 g
Saturated Fat0.4 g
Monounsaturated Fat0.6 g
Polyunsaturated Fat0.8 g
Omega-30 g
Cholesterol0 mg
Sodium2377 mg
Potassium100 mg
Calcium43 mg
Iron1.3 mg
Magnesium48 mg
Phosphorus109 mg
Zinc1.5 mg
Copper0.2 mg
Manganese0.8 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E0.1 mg
Vitamin K0.4 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0 mg
Niacin (B3)0.3 mg
Folate8.5 mcg
Choline10 mg
Caffeine0 mg
Water1064 g
As published
This recipe was extracted from Instruction in cookery (Methuen's text-books, Thompson) (1908) by A. P. Thompson, page 40. The excerpt below is the record exactly as published.
Porridge — Put a quart of cold water in a pan with 1 teaspoonful of salt. When it boils sprinkle in about 5 oz. of oatmeal
Cook this with the app: pantry check, scaling, and the assistant.