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Porridge
From The King's College Hospital book of cooking recipes, 1907
Serves 2
Presented as published in 1907. 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
201Calories
7 gProtein
34 gCarbs
4 gFat
Full nutrition (34 nutrients)
Calories201 kcal
Protein7.2 g
Carbohydrates34 g
Fiber4.8 g
Sugars0.8 g
Total Fat4.3 g
Saturated Fat0.9 g
Monounsaturated Fat1.2 g
Polyunsaturated Fat1.6 g
Omega-30.1 g
Cholesterol0 mg
Sodium1183 mg
Potassium199 mg
Calcium30 mg
Iron2.6 mg
Magnesium78 mg
Phosphorus218 mg
Zinc2.8 mg
Copper0.2 mg
Manganese1.6 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E0.2 mg
Vitamin K0.9 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0 mg
Niacin (B3)0.6 mg
Folate17 mcg
Choline21 mg
Caffeine0 mg
Water355 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from The King's College Hospital book of cooking recipes (1907) by King's College Hospital, page 93. The excerpt below is the record exactly as published.
Porridge. 20zs. medium Oatmeal. About 2 gills cold Water. I teaspoonful Salt
Cook this with the app: pantry check, scaling, and the assistant.