Porridge
From The Apsley cookery book, 1905
Presented as published in 1905. 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
227Calories
11 gProtein
25 gCarbs
10 gFat
Full nutrition (34 nutrients)
Calories227 kcal
Protein11 g
Carbohydrates25 g
Fiber1.9 g
Sugars12 g
Total Fat9.5 g
Saturated Fat4.9 g
Monounsaturated Fat2.2 g
Polyunsaturated Fat0.9 g
Omega-30 g
Cholesterol29 mg
Sodium104 mg
Potassium447 mg
Calcium317 mg
Iron1 mg
Magnesium62 mg
Phosphorus333 mg
Zinc2.2 mg
Copper0.1 mg
Manganese0.7 mg
Vitamin D2.3 mcg
Vitamin C0 mg
Vitamin A78 mcg
Vitamin E0.2 mg
Vitamin K0.3 mcg
Vitamin B60.2 mg
Vitamin B121.3 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.4 mg
Niacin (B3)0.5 mg
Folate6.8 mcg
Choline52 mg
Caffeine0 mg
Water546 g
As published
This recipe was extracted from The Apsley cookery book (1905) by Webster, John J. Mrs, page 94. The excerpt below is the record exactly as published.
Porridge. Ingredients. Four ounces of medium I Half a pint of Water. Oatmeal. | Half a pint of Milk
Cook this with the app: pantry check, scaling, and the assistant.