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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
Method
Nutrition per serving
749Calories
24 gProtein
140 gCarbs
10 gFat
Full nutrition (34 nutrients)
Calories749 kcal
Protein24 g
Carbohydrates140 g
Fiber18 g
Sugars6.1 g
Total Fat10 g
Saturated Fat3 g
Monounsaturated Fat2.5 g
Polyunsaturated Fat1.6 g
Omega-30 g
Cholesterol74 mg
Sodium1734 mg
Potassium750 mg
Calcium209 mg
Iron7.7 mg
Magnesium150 mg
Phosphorus558 mg
Zinc4.5 mg
Copper0.5 mg
Manganese2.2 mg
Vitamin D1.3 mcg
Vitamin C0 mg
Vitamin A65 mcg
Vitamin E0.4 mg
Vitamin K0.7 mcg
Vitamin B60.5 mg
Vitamin B120.7 mcg
Thiamin (B1)1.4 mg
Riboflavin (B2)0.8 mg
Niacin (B3)9.9 mg
Folate238 mcg
Choline87 mg
Caffeine0 mg
Water152 g
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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