Rolled Oats
From Science of food & cookery, 1921
Presented as published in 1921. 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
848Calories
22 gProtein
171 gCarbs
9 gFat
Full nutrition (33 nutrients)
Calories848 kcal
Protein22 g
Carbohydrates171 g
Fiber16 g
Sugars1.6 g
Total Fat9 g
Saturated Fat1.5 g
Monounsaturated Fat2.3 g
Polyunsaturated Fat3.3 g
Cholesterol0 mg
Sodium2783 mg
Potassium500 mg
Calcium499 mg
Iron51 mg
Magnesium160 mg
Phosphorus449 mg
Zinc3.7 mg
Copper0.3 mg
Manganese3.4 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E0.4 mg
Vitamin K1.7 mcg
Vitamin B60.3 mg
Vitamin B120 mcg
Thiamin (B1)1.4 mg
Riboflavin (B2)1.1 mg
Niacin (B3)13 mg
Folate219 mcg
Choline53 mg
Caffeine0 mg
Water586 g
As published
This recipe was extracted from Science of food & cookery (1921) by H. S. Anderson, page 125. The excerpt below is the record exactly as published.
ROLLED OATS i cup rolled oats 3 cups boiling water Scant i teaspoon salt
Cook this with the app: pantry check, scaling, and the assistant.