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Scotch Porridge
From The thorough good cook, 1895
Serves 2
This is the traditional method for making Scotch porridge.
Presented as published in 1895. 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
83Calories
3 gProtein
14 gCarbs
2 gFat
Full nutrition (34 nutrients)
Calories83 kcal
Protein3 g
Carbohydrates14 g
Fiber2 g
Sugars0.3 g
Total Fat1.8 g
Saturated Fat0.4 g
Monounsaturated Fat0.5 g
Polyunsaturated Fat0.7 g
Omega-30 g
Cholesterol0 mg
Sodium8.2 mg
Potassium83 mg
Calcium14 mg
Iron1.1 mg
Magnesium33 mg
Phosphorus90 mg
Zinc1.2 mg
Copper0.1 mg
Manganese0.7 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E0.1 mg
Vitamin K0.4 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0 mg
Niacin (B3)0.3 mg
Folate7 mcg
Choline8.6 mg
Caffeine0 mg
Water216 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from The thorough good cook (1895) by George Augustus Sala, page 39. The excerpt below is the record exactly as published.
Scotch porridge does not very much differ from the American mode of preparing mush. The water must be boiling ; you must let the oatmeal trickle slowl}' and steadily through your fingers into the Avater, stirring all the time with a " spirtle " or porridge-stick till the entire preparation becomes a homogeneous, bubbling mass. Season 3'our Scotch porridge with salt
Cook this with the app: pantry check, scaling, and the assistant.