Porridge
From Instruction in cookery (London School Board receipts), 1890
Time: 35 minutes.
Presented as published in 1890. 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
60Calories
2 gProtein
10 gCarbs
1 gFat
Full nutrition (34 nutrients)
Calories60 kcal
Protein2.2 g
Carbohydrates10 g
Fiber1.4 g
Sugars0.2 g
Total Fat1.3 g
Saturated Fat0.3 g
Monounsaturated Fat0.4 g
Polyunsaturated Fat0.5 g
Omega-30 g
Cholesterol0 mg
Sodium1184 mg
Potassium65 mg
Calcium23 mg
Iron0.8 mg
Magnesium28 mg
Phosphorus65 mg
Zinc0.9 mg
Copper0.1 mg
Manganese0.5 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E0.1 mg
Vitamin K0.3 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0 mg
Niacin (B3)0.2 mg
Folate5.1 mcg
Choline6.3 mg
Caffeine0 mg
Water544 g
As published
This recipe was extracted from Instruction in cookery (London School Board receipts) (1890) by London (England). School Board, page 21. The excerpt below is the record exactly as published.
PORRIDGE. Ingredients : — 3 ozs. of Coarse Oatmeal. 1 pint of Water. | teaspoonful of Salt. Milk and Sugar
Cook this with the app: pantry check, scaling, and the assistant.