Porridge
From The school cookery book, 1881
Porridge can also be made with hot water, but it is more likely to lump.
Presented as published in 1881. 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
40Calories
1 gProtein
7 gCarbs
1 gFat
Full nutrition (34 nutrients)
Calories40 kcal
Protein1.4 g
Carbohydrates6.8 g
Fiber1 g
Sugars0.2 g
Total Fat0.9 g
Saturated Fat0.2 g
Monounsaturated Fat0.2 g
Polyunsaturated Fat0.3 g
Omega-30 g
Cholesterol0 mg
Sodium1178 mg
Potassium40 mg
Calcium13 mg
Iron0.5 mg
Magnesium18 mg
Phosphorus44 mg
Zinc0.6 mg
Copper0.1 mg
Manganese0.3 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K0.2 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.1 mg
Folate3.4 mcg
Choline4.2 mg
Caffeine0 mg
Water284 g
As published
This recipe was extracted from The school cookery book (1881), page 38. The excerpt below is the record exactly as published.
Porridge. — Required: 2 oz. coarse oatmeal, about 2 gills cold water ; ^ teaspoonful salt
Cook this with the app: pantry check, scaling, and the assistant.