Oat Cakes

Name: Oat Cakes
Ingredients: i cup of sugar; i tablespoonful of butter; 2 cups of rolled oats; 2 scant teaspoons of baking powder; the yolks of 2 eggs; the whites beaten stiff

From Allied cookery, 1916

Presented as published in 1916. 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

1601Calories

42 gProtein

320 gCarbs

32 gFat

Full nutrition (34 nutrients)

Calories1601 kcal

Protein42 g

Carbohydrates320 g

Fiber17 g

Sugars203 g

Total Fat32 g

Saturated Fat5 g

Monounsaturated Fat7 g

Polyunsaturated Fat5.8 g

Omega-30 g

Cholesterol403 mg

Sodium1096 mg

Potassium763 mg

Calcium670 mg

Iron10 mg

Magnesium250 mg

Phosphorus1093 mg

Zinc7.5 mg

Copper0.8 mg

Manganese6.2 mg

Vitamin D2 mcg

Vitamin C0 mg

Vitamin A160 mcg

Vitamin E1.8 mg

Vitamin K3.7 mcg

Vitamin B60.3 mg

Vitamin B120.9 mcg

Thiamin (B1)0.8 mg

Riboflavin (B2)1 mg

Niacin (B3)2 mg

Folate102 mcg

Choline363 mg

Caffeine0 mg

Water149 g

As published

This recipe was extracted from Allied cookery (1916) by Harrison, Grace Clergue Mrs., page 31. The excerpt below is the record exactly as published.

OAT CAKES (Canadian) Cream i cup of sugar with i tablespoonful of butter, add 2 cups of rolled oats, a few drops of bitter almond, 2 scant teaspoons of baking powder, Allied CooKery 99 then the yolks of 2 eggs, lastly the whites beaten stiff

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