Oatflake Bread
From Two hundred tested recipes, 1920
Presented as published in 1920. 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
1419Calories
18 gProtein
331 gCarbs
5 gFat
Full nutrition (33 nutrients)
Calories1419 kcal
Protein18 g
Carbohydrates331 g
Fiber13 g
Sugars200 g
Total Fat5.5 g
Saturated Fat1.4 g
Monounsaturated Fat1.1 g
Polyunsaturated Fat1.9 g
Cholesterol0 mg
Sodium3864 mg
Potassium2959 mg
Calcium769 mg
Iron43 mg
Magnesium577 mg
Phosphorus463 mg
Zinc3.1 mg
Copper1.2 mg
Manganese5.7 mg
Vitamin D0 mcg
Vitamin C120 mg
Vitamin A0 mcg
Vitamin E0.6 mg
Vitamin K1.8 mcg
Vitamin B62.3 mg
Vitamin B123 mcg
Thiamin (B1)1.5 mg
Riboflavin (B2)1.5 mg
Niacin (B3)20 mg
Folate328 mcg
Choline58 mg
Caffeine0 mg
Water425 g
As published
This recipe was extracted from Two hundred tested recipes (1920) by North Carolina. Literature and Library Extension Department Woman's Club of Oxford, page 1. The excerpt below is the record exactly as published.
OATFLAKE BREAD. Two cups oat flakes, 2 cups boiling water, % cup molasses, 14 cup brown sugar, % yeast cake, salt
Cook this with the app: pantry check, scaling, and the assistant.