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Porridge, Oatmeal
From Harper's cook book encyclopædia, 1902
Serves 2
Ensure water is boiling fast before adding oatmeal.
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
20Calories
1 gProtein
3 gCarbs
0 gFat
Full nutrition (34 nutrients)
Calories20 kcal
Protein0.7 g
Carbohydrates3.4 g
Fiber0.5 g
Sugars0.1 g
Total Fat0.4 g
Saturated Fat0.1 g
Monounsaturated Fat0.1 g
Polyunsaturated Fat0.2 g
Omega-30 g
Cholesterol0 mg
Sodium12 mg
Potassium23 mg
Calcium13 mg
Iron0.3 mg
Magnesium11 mg
Phosphorus22 mg
Zinc0.3 mg
Copper0.1 mg
Manganese0.2 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K0.1 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.1 mg
Folate1.7 mcg
Choline2.1 mg
Caffeine0 mg
Water378 g
Estimated from matched ingredients across 2 servings.
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, Oatmeal. — Put a pint and a half of water or milk and water into a saucepan, and add a pinch of salt. When the liquid fully boils, as it is rising in the pan sprinkle grad- ually 2 ozs. of oatmeal
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