vegetarianveganpescatariandairy-freenut-freeegg-freesoy-freefish-freeshellfish-free
Oat-cake, made with Yeast
From Cassell's dictionary of cookery, 1892
Serves 10
Time to bake: two minutes. Probable cost: 4d. 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
122Calories
5 gProtein
20 gCarbs
3 gFat
Full nutrition (34 nutrients)
Calories122 kcal
Protein5.2 g
Carbohydrates20 g
Fiber3.5 g
Sugars0.4 g
Total Fat2.6 g
Saturated Fat0.5 g
Monounsaturated Fat0.8 g
Polyunsaturated Fat0.9 g
Omega-30 g
Cholesterol0 mg
Sodium11 mg
Potassium139 mg
Calcium18 mg
Iron1.5 mg
Magnesium45 mg
Phosphorus140 mg
Zinc1.8 mg
Copper0.1 mg
Manganese0.9 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E0.1 mg
Vitamin K0.5 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0.4 mg
Riboflavin (B2)0.1 mg
Niacin (B3)1.5 mg
Folate76 mcg
Choline13 mg
Caffeine0 mg
Water227 g
Estimated from matched ingredients across 10 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, made with Yeast.— Put a quart of water into a bowl, and mix with it one oirnce of dissolved German yeast. Sprinkle three and a half pounds of fine oatmeal
Cook this with the app: pantry check, scaling, and the assistant.