Porridge
From Books and My Food: With Literary Quotations and Original Recipes for Every .., 1904
Good for both sickness and health.
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
362Calories
18 gProtein
37 gCarbs
16 gFat
Full nutrition (34 nutrients)
Calories362 kcal
Protein18 g
Carbohydrates37 g
Fiber0.1 g
Sugars23 g
Total Fat16 g
Saturated Fat9.1 g
Monounsaturated Fat3.4 g
Polyunsaturated Fat0.5 g
Omega-30.1 g
Cholesterol58 mg
Sodium2533 mg
Potassium760 mg
Calcium620 mg
Iron0.9 mg
Magnesium68 mg
Phosphorus513 mg
Zinc2.2 mg
Copper0.1 mg
Manganese0.2 mg
Vitamin D4.7 mcg
Vitamin C0 mg
Vitamin A156 mcg
Vitamin E0.3 mg
Vitamin K0 mcg
Vitamin B60.3 mg
Vitamin B122.6 mcg
Thiamin (B1)0.4 mg
Riboflavin (B2)0.7 mg
Niacin (B3)1.5 mg
Folate38 mcg
Choline87 mg
Caffeine0 mg
Water904 g
As published
This recipe was extracted from Books and My Food: With Literary Quotations and Original Recipes for Every .. (1904) by Elisabeth Luther Cary, page 57. The excerpt below is the record exactly as published.
porridge is not to be despised, either in sickness or health. If it is for an invalid the following rule is a good one: Wash a tablespoonful of rice and boil in a pint of water for fifteen minutes; add a pint of milk, in which a tablespoonful of flour has been stirred smooth; mix the flour with two or three spoonfuls of the milk before adding it to the remainder. Cook for an hour in a double boiler, season with a teaspoonful of salt
Cook this with the app: pantry check, scaling, and the assistant.