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Rolled Oats Mush
From Scientific cooking with scientific methods, 1911
Serves 1
Presented as published in 1911. 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
343Calories
8 gProtein
71 gCarbs
3 gFat
Full nutrition (33 nutrients)
Calories343 kcal
Protein8.4 g
Carbohydrates71 g
Fiber6.1 g
Sugars0.6 g
Total Fat3.1 g
Saturated Fat0.5 g
Monounsaturated Fat0.7 g
Polyunsaturated Fat1.2 g
Cholesterol0 mg
Sodium1973 mg
Potassium173 mg
Calcium239 mg
Iron25 mg
Magnesium51 mg
Phosphorus137 mg
Zinc1.1 mg
Copper0.1 mg
Manganese0.9 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E0.1 mg
Vitamin K0.4 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0.6 mg
Riboflavin (B2)0.5 mg
Niacin (B3)6.2 mg
Folate103 mcg
Choline18 mg
Caffeine0 mg
Water290 g
As published
This recipe was extracted from Scientific cooking with scientific methods (1911) by Sarah E. Woodworth Craig, page 152. The excerpt below is the record exactly as published.
Rolled Oats Mush. % cup rolled oats. IY2 cups boiling water. % teaspoon salt
Cook this with the app: pantry check, scaling, and the assistant.