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Oat Cake (Breakfast)
From Delta Gamma cook book, 1922
Serves 2
Recipe by Christina Van Voorhees Rose (Upsilon).
Presented as published in 1922. 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
443Calories
15 gProtein
80 gCarbs
6 gFat
Full nutrition (34 nutrients)
Calories443 kcal
Protein15 g
Carbohydrates80 g
Fiber5.8 g
Sugars3.5 g
Total Fat6.5 g
Saturated Fat1.7 g
Monounsaturated Fat2 g
Polyunsaturated Fat2 g
Omega-30 g
Cholesterol95 mg
Sodium1446 mg
Potassium302 mg
Calcium195 mg
Iron5.7 mg
Magnesium80 mg
Phosphorus352 mg
Zinc2.6 mg
Copper0.3 mg
Manganese2.1 mg
Vitamin D0.6 mcg
Vitamin C0 mg
Vitamin A44 mcg
Vitamin E0.7 mg
Vitamin K1.1 mcg
Vitamin B60.1 mg
Vitamin B120.3 mcg
Thiamin (B1)0.7 mg
Riboflavin (B2)0.5 mg
Niacin (B3)4.2 mg
Folate132 mcg
Choline99 mg
Caffeine0 mg
Water42 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from Delta Gamma cook book (1922), page 47. The excerpt below is the record exactly as published.
Oat Cake (Breakfast) 1 cup rolled oats 1 teaspoon salt 1 cup white flour 1 teaspoon sugar 1 egg milk for stiff batter 1 teaspoon baking powder
Cook this with the app: pantry check, scaling, and the assistant.