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Steamed Oatmeal
From Buckeye cookery, 1892
Serves 4
Presented as published in 1892. 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
41Calories
1 gProtein
7 gCarbs
1 gFat
Full nutrition (34 nutrients)
Calories41 kcal
Protein1.5 g
Carbohydrates7 g
Fiber1 g
Sugars0.2 g
Total Fat0.9 g
Saturated Fat0.2 g
Monounsaturated Fat0.3 g
Polyunsaturated Fat0.3 g
Omega-30 g
Cholesterol0 mg
Sodium12 mg
Potassium41 mg
Calcium12 mg
Iron0.5 mg
Magnesium18 mg
Phosphorus45 mg
Zinc0.6 mg
Copper0.1 mg
Manganese0.3 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K0.2 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.1 mg
Folate3.5 mcg
Choline4.3 mg
Caffeine0 mg
Water285 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from Buckeye cookery (1892), page 25. The excerpt below is the record exactly as published.
STEAMED Oat-MEAL. To one tea- -cup oat-meal add one quart cold water, esac salt
Cook this with the app: pantry check, scaling, and the assistant.