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Another Way (Oatmeal Cakes)
From Banquets of the nations, 1911
Serves 3
Presented as published in 1911. 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
556Calories
8 gProtein
36 gCarbs
42 gFat
Full nutrition (34 nutrients)
Calories556 kcal
Protein7.7 g
Carbohydrates36 g
Fiber5.1 g
Sugars0.8 g
Total Fat42 g
Saturated Fat16 g
Monounsaturated Fat18 g
Polyunsaturated Fat5.9 g
Omega-30.1 g
Cholesterol36 mg
Sodium4540 mg
Potassium212 mg
Calcium29 mg
Iron2.7 mg
Magnesium82 mg
Phosphorus233 mg
Zinc3.1 mg
Copper0.2 mg
Manganese1.8 mg
Vitamin D0.9 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E0.5 mg
Vitamin K0.9 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0 mg
Niacin (B3)0.7 mg
Folate18 mcg
Choline41 mg
Caffeine0 mg
Water253 g
Estimated from matched ingredients across 3 servings.
As published
This recipe was extracted from Banquets of the nations (1911) by Robert H. Christie, page 218. The excerpt below is the record exactly as published.
Two pounds of fine oatmeal, quarter pound of butter or lard, half -ounce of baking soda, a little salt, and suffi- cient buttermilk to make an easily handled dough
Cook this with the app: pantry check, scaling, and the assistant.