Oat Cakes
From Breakfasts and teas, 1907
Oat cakes are a traditional Scottish biscuit.
Presented as published in 1907. 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
2006Calories
6 gProtein
28 gCarbs
212 gFat
Full nutrition (34 nutrients)
Calories2006 kcal
Protein5.9 g
Carbohydrates28 g
Fiber4 g
Sugars0.6 g
Total Fat212 g
Saturated Fat0.7 g
Monounsaturated Fat1 g
Polyunsaturated Fat1.3 g
Omega-30 g
Cholesterol0 mg
Sodium16 mg
Potassium166 mg
Calcium28 mg
Iron2.1 mg
Magnesium65 mg
Phosphorus180 mg
Zinc2.3 mg
Copper0.2 mg
Manganese1.4 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E0.2 mg
Vitamin K0.7 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0 mg
Niacin (B3)0.5 mg
Folate14 mcg
Choline17 mg
Caffeine0 mg
Water432 g
As published
This recipe was extracted from Breakfasts and teas (1907) by Paul Pierce, page 22. The excerpt below is the record exactly as published.
oat cakes also, a biscuit made of oatmeal, shortening and water
Cook this with the app: pantry check, scaling, and the assistant.