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Porridge, Milk

Name: Porridge, Milk
Yield: 1 servings
Ingredients: half a pint of whole groats; a pint and a half of cold water

From Harper's cook book encyclopædia, 1902

Serves 1

Presented as published in 1902. 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

607Calories

26 gProtein

103 gCarbs

11 gFat

Full nutrition (33 nutrients)

Calories607 kcal

Protein26 g

Carbohydrates103 g

Fiber17 g

Sugars0 g

Total Fat11 g

Saturated Fat1.9 g

Monounsaturated Fat3.4 g

Polyunsaturated Fat4 g

Cholesterol0 mg

Sodium32 mg

Potassium669 mg

Calcium106 mg

Iron7.4 mg

Magnesium283 mg

Phosphorus816 mg

Zinc6.3 mg

Copper1 mg

Manganese7.7 mg

Vitamin D0 mcg

Vitamin C0 mg

Vitamin A0 mcg

Vitamin E0 mg

Vitamin K0 mcg

Vitamin B60.2 mg

Vitamin B120 mcg

Thiamin (B1)1.2 mg

Riboflavin (B2)0.2 mg

Niacin (B3)1.5 mg

Folate87 mcg

Choline0 mg

Caffeine0 mg

Water722 g

As published

This recipe was extracted from Harper's cook book encyclopædia (1902), page 305. The excerpt below is the record exactly as published.

Porridge, Milk. — Put into an enamelled saucepan half a pint of whole groats, on which pour a pint and a half of cold water

Cook this with the app: pantry check, scaling, and the assistant.