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Oat Cakes

Name: Oat Cakes
Yield: 6 servings
Ingredients: 1 cup granulated sugar; 1 tablespoon flour; 1 large tablespoon butter; 21/2 cups rolled oats; 2 eggs; 1 teaspoon baking powder; 1 teaspoon vanilla

From The Institute cook book, 1913

Serves 6

Presented as published in 1913. 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

271Calories

5 gProtein

59 gCarbs

4 gFat

Full nutrition (33 nutrients)

Calories271 kcal

Protein4.8 g

Carbohydrates59 g

Fiber3.6 g

Sugars34 g

Total Fat4.3 g

Saturated Fat0.4 g

Monounsaturated Fat0.7 g

Polyunsaturated Fat0.8 g

Cholesterol5.2 mg

Sodium81 mg

Potassium133 mg

Calcium63 mg

Iron1.7 mg

Magnesium50 mg

Phosphorus164 mg

Zinc1.3 mg

Copper0.1 mg

Manganese1.3 mg

Vitamin D0 mcg

Vitamin C0 mg

Vitamin A0 mcg

Vitamin E0.1 mg

Vitamin K0.7 mcg

Vitamin B60 mg

Vitamin B120 mcg

Thiamin (B1)0.2 mg

Riboflavin (B2)0.1 mg

Niacin (B3)0.5 mg

Folate13 mcg

Choline14 mg

Caffeine0 mg

Water4.8 g

Estimated from matched ingredients across 6 servings.

As published

This recipe was extracted from The Institute cook book (1913) by Helen Cramp, page 118. The excerpt below is the record exactly as published.

OAT CAKES 1 cup granulated sugar 1 tablespoon flour 1 large tablespoon butter 21/2 cups rolled oats 2 eggs 1 teaspoon baking powder 1 teaspoon vanilla

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