Savoury Oatmeal
From The week end novels book of cookery, 1920
Presented as published in 1920. 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
600Calories
13 gProtein
76 gCarbs
28 gFat
Full nutrition (34 nutrients)
Calories600 kcal
Protein13 g
Carbohydrates76 g
Fiber8.6 g
Sugars13 g
Total Fat28 g
Saturated Fat5.2 g
Monounsaturated Fat11 g
Polyunsaturated Fat9.4 g
Omega-30 g
Cholesterol0 mg
Sodium437 mg
Potassium534 mg
Calcium179 mg
Iron4.4 mg
Magnesium81 mg
Phosphorus249 mg
Zinc2.4 mg
Copper0.3 mg
Manganese1.5 mg
Vitamin D0 mcg
Vitamin C17 mg
Vitamin A234 mcg
Vitamin E4.6 mg
Vitamin K43 mcg
Vitamin B60.4 mg
Vitamin B120.2 mcg
Thiamin (B1)0.7 mg
Riboflavin (B2)0.3 mg
Niacin (B3)4.3 mg
Folate113 mcg
Choline34 mg
Caffeine0 mg
Water305 g
As published
This recipe was extracted from The week end novels book of cookery (1920) by Allied Newspapers Limited, page 6. The excerpt below is the record exactly as published.
Savoury Oatmeal. 4ozs. medium oatmeal 2ozs. breadcrumbs $lb. onions 1 teaspoonful powdered sage loz. margarine Seasoning
Cook this with the app: pantry check, scaling, and the assistant.