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Souffle of Oatmeal

Name: Souffle of Oatmeal
Yield: 3 servings
Ingredients: one cupful of oatmeal; one tablespoonful of butter; one tablespoonful of lemon juice; one-half cupful of sugar; one cupful of milk and cream; two eggs; one-half teaspoonful of baking-powder; two large apples

From The national course in home economics, 1917

Serves 3

Emily Brooks

Presented as published in 1917. 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

570Calories

8 gProtein

62 gCarbs

37 gFat

Full nutrition (34 nutrients)

Calories570 kcal

Protein8.2 g

Carbohydrates62 g

Fiber2.9 g

Sugars46 g

Total Fat37 g

Saturated Fat18 g

Monounsaturated Fat7.5 g

Polyunsaturated Fat1.1 g

Omega-30 g

Cholesterol218 mg

Sodium146 mg

Potassium294 mg

Calcium126 mg

Iron1.5 mg

Magnesium35 mg

Phosphorus203 mg

Zinc1.5 mg

Copper0.1 mg

Manganese0.5 mg

Vitamin D0.7 mcg

Vitamin C6.8 mg

Vitamin A56 mcg

Vitamin E0.5 mg

Vitamin K3 mcg

Vitamin B60.1 mg

Vitamin B120.3 mcg

Thiamin (B1)0.1 mg

Riboflavin (B2)0.2 mg

Niacin (B3)0.4 mg

Folate21 mcg

Choline108 mg

Caffeine0 mg

Water247 g

Estimated from matched ingredients across 3 servings.

As published

This recipe was extracted from The national course in home economics (1917) by Ruth Allen Beezley, page 209. The excerpt below is the record exactly as published.

SOUFFLE OF OATMEAL. Mix one cupful of oatmeal with one tablespoonfulof butter, one table- spoonful of lemon juice, one-half cupful of sugar and one cupful of milk and cream. Cook five minutes. Take off and add while stirring two eggs, one-half teaspoonful of baking-powder and two large apples

Cook this with the app: pantry check, scaling, and the assistant.