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Oat Meal Bread I

Name: Oat Meal Bread I
Yield: 3 servings
Ingredients: 3 cups boiling water; 1 cup rolled oats; 1/2 cup molasses or sugar; 1 tablesp lard; 2 teasp salt; 1/2 or 1/4 cake compressed yeast; enough bread flour to make a firm dough

From Farm and home cook book and housekeeper's assistant, 1907

Serves 3

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

726Calories

14 gProtein

143 gCarbs

12 gFat

Full nutrition (33 nutrients)

Calories726 kcal

Protein14 g

Carbohydrates143 g

Fiber5.8 g

Sugars56 g

Total Fat12 g

Saturated Fat3.8 g

Monounsaturated Fat4.6 g

Polyunsaturated Fat2 g

Cholesterol7.9 mg

Sodium7008 mg

Potassium247 mg

Calcium179 mg

Iron20 mg

Magnesium70 mg

Phosphorus215 mg

Zinc2.1 mg

Copper0.2 mg

Manganese1.5 mg

Vitamin D0.2 mcg

Vitamin C0 mg

Vitamin A0 mcg

Vitamin E0.2 mg

Vitamin K0.6 mcg

Vitamin B60.1 mg

Vitamin B120 mcg

Thiamin (B1)0.9 mg

Riboflavin (B2)0.6 mg

Niacin (B3)7.5 mg

Folate166 mcg

Choline23 mg

Caffeine0 mg

Water203 g

Estimated from matched ingredients across 3 servings.

As published

This recipe was extracted from Farm and home cook book and housekeeper's assistant (1907) by Adeline O. Goessling, page 10. The excerpt below is the record exactly as published.

Oat Meal Bread I Pour 3 cups boiling water over 1 cup rolled oats, add V2 cup molasses or sugar, 1 tablesp lard, and 2 teasp salt. When luke- warm add V2 or % cake compressed yeast dissolved in a little lukewarm water (in winter it may be necessary to use 1 whole cake yeast), then add enough bread flour to make a firm dough

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