vegetariannut-free
Oat Bread
From The bride's cook book, 1915
Serves 3
Oat flour or ground rolled oats may be used in place of rolled oats, if a less coarse bread is desired.
Presented as published in 1915. 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
- 1 Cup Rolled Oats
- 2 Cups Barley Flour
- 1 Cup Corn Meal
- 1 Yeast Cake
- 1 Egg
- ½ Cup Boiling Water
- 1¼ Cups Milk
- 2 Tablespoons Syrup
- 2 Teaspoons Salt
Method
Scald corn meal with boiling water.
When cool, add yeast cake dissolved in a few tablespoons of lukewarm water.
Add the other ingredients, leaving the rolled oats until the last.
Mix well.
Put in greased pan and when double its bulk bake in a moderate oven — 15 minutes.
Nutrition per serving
749Calories
24 gProtein
140 gCarbs
10 gFat
Estimated from matched ingredients across 3 servings.
As published
This recipe was extracted from The bride's cook book (1915) by Edgar William Briggs, page 14. The excerpt below is the record exactly as published.
Cup Boiling Water 1 Egg 2 Tablespoons Syrup 2 Teaspoons Salt Directions: Pour the boiling water over the corn meal and allow to cool. Add yeast cake, broken and dissolved, in a few tablespoons of lukewarm water. Then add the egg slightly beaten, the syrup and the salt. Beat well. Put in a greased bread pan, and when double its bulk bake in a moderate oven — ^^15 min- utes. OAT BREAD 1 Cup Rolled Oats 2 Cups Barley Flour 1 Cup Corn Meal 1 Yeast Cake 1 Egg % Cup Boiling Water 1'/4 Cups Milk 2 Tablespoons Syrup 2 Teaspoons Salt
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