Oat Cakes

Name: Oat Cakes
Ingredients: ½ lb. fine oatmeal; 2 teaspoonfuls bacon gravy; ¼ teacupful cold water; ¼ teaspoonful carbonate of soda; 1 pinch of salt

From The school cookery book, 1881

Dripping may be used instead of bacon gravy.

Presented as published in 1881. 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

166Calories

6 gProtein

28 gCarbs

4 gFat

Full nutrition (34 nutrients)

Calories166 kcal

Protein6.1 g

Carbohydrates28 g

Fiber3.9 g

Sugars0.6 g

Total Fat3.7 g

Saturated Fat0.8 g

Monounsaturated Fat1.1 g

Polyunsaturated Fat1.3 g

Omega-30 g

Cholesterol0.3 mg

Sodium326 mg

Potassium167 mg

Calcium21 mg

Iron2.1 mg

Magnesium61 mg

Phosphorus178 mg

Zinc2.4 mg

Copper0.2 mg

Manganese1.3 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)0.6 mg

Folate16 mcg

Choline17 mg

Caffeine0 mg

Water198 g

As published

This recipe was extracted from The school cookery book (1881), page 63. The excerpt below is the record exactly as published.

Oat Cakes. — Required : ^ lb. fine oatmeal ; 2 teaspoonfuls bacon gravy; >4 teacupful cold water; V* teaspoonful carbonate of soda ; 1 pinch of salt

Cook this with the app: pantry check, scaling, and the assistant.