Oatcakes
From Sea Cookery, 1911
Presented as published in 1911. 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
394Calories
18 gProtein
55 gCarbs
12 gFat
Full nutrition (34 nutrients)
Calories394 kcal
Protein18 g
Carbohydrates55 g
Fiber7.7 g
Sugars1.4 g
Total Fat12 g
Saturated Fat3 g
Monounsaturated Fat3.8 g
Polyunsaturated Fat3.5 g
Omega-30.1 g
Cholesterol186 mg
Sodium89 mg
Potassium387 mg
Calcium69 mg
Iron5 mg
Magnesium128 mg
Phosphorus448 mg
Zinc5.2 mg
Copper0.4 mg
Manganese2.6 mg
Vitamin D1 mcg
Vitamin C0 mg
Vitamin A80 mcg
Vitamin E0.9 mg
Vitamin K1.5 mcg
Vitamin B60.1 mg
Vitamin B120.4 mcg
Thiamin (B1)0.4 mg
Riboflavin (B2)0.3 mg
Niacin (B3)1.1 mg
Folate51 mcg
Choline181 mg
Caffeine0 mg
Water417 g
As published
This recipe was extracted from Sea Cookery (1911) by Richard Bond, page 95. The excerpt below is the record exactly as published.
OATCAKES. 1 lb. fine oatmeal I 1 white of egg pinch of salt | cold water
Cook this with the app: pantry check, scaling, and the assistant.