Crisps, Oatmeal
From Harper's cook book encyclopædia, 1902
Serves 2
If made very thin and kept in a cool, dry place, they will retain a rich flavor for several days.
Presented as published in 1902. 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
As published
This recipe was extracted from Harper's cook book encyclopædia (1902), page 42. The excerpt below is the record exactly as published.
Crisps, Oatmeal. — These may be made of oatmeal or oatmeal mush, mixed with boiling water to a stiff dough, then kneaded a little, mixed with a little wheat meal
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