Porridge
From Plain cookery recipes, 1908
Some people find porridge more digestible if the meal is soaked overnight in the cold water.
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
10Calories
0 gProtein
2 gCarbs
0 gFat
Full nutrition (34 nutrients)
Calories10 kcal
Protein0.4 g
Carbohydrates1.8 g
Fiber0.2 g
Sugars0 g
Total Fat0.2 g
Saturated Fat0 g
Monounsaturated Fat0.1 g
Polyunsaturated Fat0.1 g
Omega-30 g
Cholesterol0 mg
Sodium7.7 mg
Potassium13 mg
Calcium8.4 mg
Iron0.1 mg
Magnesium6.3 mg
Phosphorus11 mg
Zinc0.1 mg
Copper0 mg
Manganese0.1 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K0 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0 mg
Folate0.9 mcg
Choline1.1 mg
Caffeine0 mg
Water249 g
As published
This recipe was extracted from Plain cookery recipes (1908) by Edinburgh School of Cookery and Domestic Economy, page 64. The excerpt below is the record exactly as published.
Porridge. One tablespoonful medium Half a pint of water, oatmeal. Salt
Cook this with the app: pantry check, scaling, and the assistant.