Estimated Nutrition (whole recipe, rough)
Counts 4 of 5 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 4 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Oat | 1/2 cup dry (40g) | 154 |
| Milk | 1 cup (244ml) whole | 149 |
| Nutmeg | 1 tsp ground (2.2g) | 12 |
| Salt | 1 tsp (6g) | 0 |
| Water | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 4 tablespoons fine oatmeal in a small jug
- a quart of boiling milk
- 2 heaping teaspoons fine oatmeal in a little cold water
- salt
- nutmeg
Directions
Stir 2 heaping teaspoons fine oatmeal in a little cold water, and then stir into a quart of boiling milk: boil a few minutes, flavor, and turn into a mould; when cold, serve with cream and sugar.
OATMEAL W.\TER.
Put 4 tablespoons fine oatmeal in a small jug and fdl with cold water; shake well and allow to settle. This is a safe drink during exposure to the sun in summer.
Take Bent's water crackers, split, sprinkle with sugar, salt and nutmeg, cover with boiling water, and set in a warm place, covered, for an hour or more until quite soft. Serve in the same bowl. Other crackers will do.
Bread panada is made by tirst toasting the bread. The sugar and nutmeg may be omitted.
298 OLD COUNTRY RECIPES AND NEW.