Aerated Oatmeal Gems
From Science of food & cookery, 1921
Only iron gem pans should be used for aerated breads.
Presented as published in 1921. 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
957Calories
34 gProtein
162 gCarbs
20 gFat
Full nutrition (34 nutrients)
Calories957 kcal
Protein34 g
Carbohydrates162 g
Fiber13 g
Sugars29 g
Total Fat20 g
Saturated Fat7.4 g
Monounsaturated Fat4.8 g
Polyunsaturated Fat3.3 g
Omega-30 g
Cholesterol39 mg
Sodium1299 mg
Potassium1034 mg
Calcium478 mg
Iron9 mg
Magnesium232 mg
Phosphorus919 mg
Zinc6.5 mg
Copper0.6 mg
Manganese5.1 mg
Vitamin D3.1 mcg
Vitamin C0 mg
Vitamin A104 mcg
Vitamin E0.7 mg
Vitamin K2.6 mcg
Vitamin B60.4 mg
Vitamin B121.8 mcg
Thiamin (B1)1.4 mg
Riboflavin (B2)0.9 mg
Niacin (B3)6 mg
Folate141 mcg
Choline109 mg
Caffeine0 mg
Water306 g
As published
This recipe was extracted from Science of food & cookery (1921) by H. S. Anderson, page 64. The excerpt below is the record exactly as published.
AERATED OATMEAL GEMS i]/3 cups milk I tablespoon sugar Yz teaspoon salt il/s cups rolled oats (H. O.) 2 tablespoons melted vegetable fat l/z cup entire wheat or Graham flour
Cook this with the app: pantry check, scaling, and the assistant.