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Oat-cake
From Cassell's dictionary of cookery, 1892
Serves 2
Time: two or three minutes to bake the cakes. Probable cost: 3d. per dozen.
Presented as published in 1892. 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
10Calories
0 gProtein
2 gCarbs
0 gFat
Full nutrition (34 nutrients)
Calories10 kcal
Protein0.4 g
Carbohydrates1.8 g
Fiber0.2 g
Sugars0 g
Total Fat0.2 g
Saturated Fat0 g
Monounsaturated Fat0.1 g
Polyunsaturated Fat0.1 g
Omega-30 g
Cholesterol0 mg
Sodium5.3 mg
Potassium10 mg
Calcium4.9 mg
Iron0.1 mg
Magnesium5.1 mg
Phosphorus11 mg
Zinc0.2 mg
Copper0 mg
Manganese0.1 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K0 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0 mg
Folate0.9 mcg
Choline1.1 mg
Caffeine0 mg
Water130 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 1004. The excerpt below is the record exactly as published.
Oat-cake. — Oat-cakes, or oatmeal cakes, are very common in the North of England. They are eaten with butter or cheese, either toasted or plain. When first made they are quite soft, but after they have been dried before the fire for a few minutes they become crisp and hard. When made in perfection they are as thin as wafers, and are certainly very good eating, though not of a very satis- fying nature. They are baked on a bakestone, or backstone, which is a kind of thick frying- pan, made of iron or stone. Oat-cake. — Mix two or three table-spoon- fuls of oatmeal with a pinch of salt and a little cold water
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