Oatmeal Biscuit

Name: Oatmeal Biscuit
Ingredients: l>i cups flour; 1 1-3 cups oatmeal; J/2 teaspoon salt; 2-3 cup water; ly teaspoons baking powder; 6 tablespoons shortening

From War cook book, 1918

Presented as published in 1918. 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

1603Calories

28 gProtein

185 gCarbs

86 gFat

Full nutrition (34 nutrients)

Calories1603 kcal

Protein28 g

Carbohydrates185 g

Fiber5.3 g

Sugars0.8 g

Total Fat86 g

Saturated Fat1 g

Monounsaturated Fat1.4 g

Polyunsaturated Fat1.7 g

Omega-30.1 g

Cholesterol0 mg

Sodium1893 mg

Potassium476 mg

Calcium460 mg

Iron14 mg

Magnesium138 mg

Phosphorus588 mg

Zinc4.5 mg

Copper0.5 mg

Manganese3.2 mg

Vitamin D0 mcg

Vitamin C0 mg

Vitamin A0 mcg

Vitamin E0.2 mg

Vitamin K0.9 mcg

Vitamin B60.1 mg

Vitamin B120 mcg

Thiamin (B1)2 mg

Riboflavin (B2)0.9 mg

Niacin (B3)13 mg

Folate320 mcg

Choline23 mg

Caffeine0 mg

Water437 g

As published

This recipe was extracted from War cook book (1918) by Mary E. Sweeney, page 4. The excerpt below is the record exactly as published.

OATMEAL BISCUIT. l>i cups flour 1 1-3 cups oatmeal J/2 teaspoon salt 2-3 cup water ly teaspoons baking powder 6 tablespoons shortening

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