Rolled Oats
From Physical culture cook book, 1901
Presented as published in 1901. 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
1023Calories
26 gProtein
209 gCarbs
10 gFat
Full nutrition (33 nutrients)
Calories1023 kcal
Protein26 g
Carbohydrates209 g
Fiber19 g
Sugars1.8 g
Total Fat10 g
Saturated Fat1.7 g
Monounsaturated Fat2.5 g
Polyunsaturated Fat3.8 g
Cholesterol0 mg
Sodium2153 mg
Potassium564 mg
Calcium650 mg
Iron67 mg
Magnesium174 mg
Phosphorus482 mg
Zinc4 mg
Copper0.3 mg
Manganese3.6 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E0.5 mg
Vitamin K1.7 mcg
Vitamin B60.4 mg
Vitamin B120 mcg
Thiamin (B1)1.7 mg
Riboflavin (B2)1.4 mg
Niacin (B3)17 mg
Folate283 mcg
Choline59 mg
Caffeine0 mg
Water778 g
As published
This recipe was extracted from Physical culture cook book (1901) by Richardson, Mary Mrs., page 39. The excerpt below is the record exactly as published.
Rolled Oats. — Place on stove in milk, salt to taste, bring to a boil and set off immediately. Serve as soon as sufficiently cool. We do not consider oatmeal a particularly valuable food. It can scarcely be cooked too long. A good way is to put one cup meal into four cups boiling water
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