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Oat Meal Cakes
From The new practical housekeeping, 1890
Serves 1
Presented as published in 1890. 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
715Calories
26 gProtein
131 gCarbs
10 gFat
Full nutrition (34 nutrients)
Calories715 kcal
Protein26 g
Carbohydrates131 g
Fiber4 g
Sugars5 g
Total Fat10 g
Saturated Fat2.3 g
Monounsaturated Fat2.8 g
Polyunsaturated Fat2.3 g
Omega-30.1 g
Cholesterol186 mg
Sodium1737 mg
Potassium404 mg
Calcium344 mg
Iron11 mg
Magnesium104 mg
Phosphorus515 mg
Zinc3.9 mg
Copper0.4 mg
Manganese2.3 mg
Vitamin D1 mcg
Vitamin C0 mg
Vitamin A80 mcg
Vitamin E0.7 mg
Vitamin K0.9 mcg
Vitamin B60.2 mg
Vitamin B120.4 mcg
Thiamin (B1)1.4 mg
Riboflavin (B2)0.8 mg
Niacin (B3)9 mg
Folate238 mcg
Choline164 mg
Caffeine0 mg
Water246 g
As published
This recipe was extracted from The new practical housekeeping (1890) by Estelle Woods Wilcox, page 287. The excerpt below is the record exactly as published.
Oat Meal Cakes, — One cup each cooked oatmeal and flour, one egg, one teasi>oon each sugar and baking powder and half teaspooa salt, mixed with enough cold water to make a nice batter
Cook this with the app: pantry check, scaling, and the assistant.