Oatcake

Name: Oatcake
Ingredients: 1 lb. of medium oatmeal; four teaspoonfuls of dripping or lard; a teaspoonful of salt; just enough warm water to make a dough

From Bread, cakes, and biscuits, 1902

Heal oatcake should be made of meal and water only.

Presented as published in 1902. 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

486Calories

12 gProtein

54 gCarbs

25 gFat

Full nutrition (34 nutrients)

Calories486 kcal

Protein12 g

Carbohydrates54 g

Fiber7.7 g

Sugars1.2 g

Total Fat25 g

Saturated Fat8.5 g

Monounsaturated Fat10 g

Polyunsaturated Fat4.6 g

Omega-30.1 g

Cholesterol17 mg

Sodium2351 mg

Potassium318 mg

Calcium42 mg

Iron4.1 mg

Magnesium123 mg

Phosphorus349 mg

Zinc4.6 mg

Copper0.3 mg

Manganese2.6 mg

Vitamin D0.5 mcg

Vitamin C0 mg

Vitamin A0 mcg

Vitamin E0.5 mg

Vitamin K1.4 mcg

Vitamin B60 mg

Vitamin B120 mcg

Thiamin (B1)0.3 mg

Riboflavin (B2)0.1 mg

Niacin (B3)1 mg

Folate27 mcg

Choline43 mg

Caffeine0 mg

Water379 g

As published

This recipe was extracted from Bread, cakes, and biscuits (1902) by S. Beaty-Pownall, page 39. The excerpt below is the record exactly as published.

Oatcake. — Mix lib. of medium oatmeal with four tea- spoonfuls of dripping or lard, and a teaspoonful of salt, with just enough warm water to make a dough

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