To Make Porridge
From The St. Mungo cookery book, 1904
Can add a little semolina or use pease-meal for variation.
Presented as published in 1904. 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
185Calories
4 gProtein
40 gCarbs
1 gFat
Full nutrition (34 nutrients)
Calories185 kcal
Protein4.1 g
Carbohydrates40 g
Fiber2.9 g
Sugars0.3 g
Total Fat1.4 g
Saturated Fat0.2 g
Monounsaturated Fat0.3 g
Polyunsaturated Fat0.5 g
Omega-30 g
Cholesterol0 mg
Sodium1704 mg
Potassium74 mg
Calcium153 mg
Iron16 mg
Magnesium18 mg
Phosphorus44 mg
Zinc0.4 mg
Copper0 mg
Manganese0.2 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K0 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)0.3 mg
Niacin (B3)4 mg
Folate65 mcg
Choline7.2 mg
Caffeine0 mg
Water204 g
As published
This recipe was extracted from The St. Mungo cookery book (1904) by Jean Lambie, page 83. The excerpt below is the record exactly as published.
TO MAKE PORRIDGE. 1 lablespoonful of oatmeal. J teaspoonful of salt. A little cold water. About I breakfastcupful of boiling water
Cook this with the app: pantry check, scaling, and the assistant.