Oat Cakes (Scotch)

Name: Oat Cakes (Scotch)
Ingredients: two lbs. of oatmeal; 6 ozs. of flour; 2 ozs. of sugar; yi. lb. of butter and lard; ^ oz. of carbonate of soda; X oz. of tartaric acid; a little salt; milk

From Allied cookery, 1916

Ensure the paste is not too dry.

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

3531Calories

42 gProtein

297 gCarbs

243 gFat

Full nutrition (34 nutrients)

Calories3531 kcal

Protein42 g

Carbohydrates297 g

Fiber15 g

Sugars59 g

Total Fat243 g

Saturated Fat92 g

Monounsaturated Fat106 g

Polyunsaturated Fat30 g

Omega-30.2 g

Cholesterol215 mg

Sodium3924 mg

Potassium867 mg

Calcium115 mg

Iron18 mg

Magnesium291 mg

Phosphorus882 mg

Zinc11 mg

Copper0.9 mg

Manganese6.6 mg

Vitamin D5.7 mcg

Vitamin C0 mg

Vitamin A0 mcg

Vitamin E2.1 mg

Vitamin K2.7 mcg

Vitamin B60.2 mg

Vitamin B120 mcg

Thiamin (B1)2.3 mg

Riboflavin (B2)0.9 mg

Niacin (B3)14 mg

Folate327 mcg

Choline180 mg

Caffeine0 mg

Water775 g

As published

This recipe was extracted from Allied cookery (1916) by Harrison, Grace Clergue Mrs., page 28. The excerpt below is the record exactly as published.

OAT CAKES (Scotch) ^wo lbs. of oatmeal, 6 ozs. of flour, 2 ozs. of sugar, yi. lb. of butter and lard, ^ oz. of carbonate of soda, X oz. of tartaric acid, a little salt, milk

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