Breakfast Cakes with Quaker Oats

Ingredients

• two tablespoons oats
• four-and-a-half tablespoons water or milk
• just enough butter, lard or ground nut oil to grease

Method

1. 1

   Combine oats and water/milk in a double boiler or small saucepan in boiling water.

2. 2

   Cook for 20-25 minutes until absorbed.

3. 3

   Flatten onto a plate, cool, and cut into rounds.

4. 4

   Grease a frying pan and dry the cakes over medium heat.

As published

This recipe was extracted from Practical West African cookery (1910) by S. Leith-Ross, page 78. The excerpt below is the record exactly as published.

Breakfast Cakes with Quaker Oats.— To make four small cakes, put two tablespoons oats and four-and-a-balf tablespoons water or milk (if Ideal, one dessertspoon to four tablespoons water), in the double boiler or in a small saucepan standing in another filled with boiling water. Cook for twenty or twenty-five minutes till the water is ODDS AND ENDS. 161 absorbed, turn on to a plate, flatten out to about three- quarters of an inch thick, allow to cool and then cut into rounds with the lid of a small tobacco or cocoa tin. Melt just enough butter, lard or ground nut oil to grease

Cook this with the app: pantry check, scaling, and the assistant.