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Rolled Oats Pudding
From The bride's cook book, 1915
Serves 2
Presented as published in 1915. 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
667Calories
10 gProtein
159 gCarbs
3 gFat
Full nutrition (34 nutrients)
Calories667 kcal
Protein9.7 g
Carbohydrates159 g
Fiber9.5 g
Sugars93 g
Total Fat3.1 g
Saturated Fat0.7 g
Monounsaturated Fat0.7 g
Polyunsaturated Fat1 g
Omega-30 g
Cholesterol0 mg
Sodium1745 mg
Potassium1458 mg
Calcium315 mg
Iron21 mg
Magnesium180 mg
Phosphorus228 mg
Zinc1.5 mg
Copper0.6 mg
Manganese1.9 mg
Vitamin D0 mcg
Vitamin C2.2 mg
Vitamin A0.1 mcg
Vitamin E0.2 mg
Vitamin K4 mcg
Vitamin B60.5 mg
Vitamin B120 mcg
Thiamin (B1)0.6 mg
Riboflavin (B2)0.5 mg
Niacin (B3)5.3 mg
Folate76 mcg
Choline31 mg
Caffeine0 mg
Water219 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from The bride's cook book (1915) by Edgar William Briggs, page 38. The excerpt below is the record exactly as published.
ROLLED OATS PUDDING Contributed by Albers Bros. Milling Company. % Cup Rolled Oats 2 Cups Boiling Water '/4 Cup Molasses Vz Teaspoon Cinnamon 5/2 Teaspoon Nutmeg 57 BRIDE'S COOK BOOK •4 Teaspoon Ginger 1 Teaspoon Salt Vz Teaspoon Vanilla 1 Cup Raisins IJ/2 Cups Hot Milk
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