Oatmeal Biscuit or Bread

Name: Oatmeal Biscuit or Bread
Ingredients: One cup of rolled oats; one tablespoon of lard; and a little salt; Pour on two cups of boiling water; add one-half cup of molasses; and one yeast cake; and flour enough to mold

From The home science cook book, 1902

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

1276Calories

19 gProtein

257 gCarbs

22 gFat

Full nutrition (33 nutrients)

Calories1276 kcal

Protein19 g

Carbohydrates257 g

Fiber14 g

Sugars125 g

Total Fat22 g

Saturated Fat6.7 g

Monounsaturated Fat8.3 g

Polyunsaturated Fat4.5 g

Cholesterol13 mg

Sodium1140 mg

Potassium2854 mg

Calcium687 mg

Iron43 mg

Magnesium547 mg

Phosphorus467 mg

Zinc4 mg

Copper1.1 mg

Manganese5.9 mg

Vitamin D0.3 mcg

Vitamin C0 mg

Vitamin A0 mcg

Vitamin E0.5 mg

Vitamin K1.7 mcg

Vitamin B61.3 mg

Vitamin B120 mcg

Thiamin (B1)1.1 mg

Riboflavin (B2)0.8 mg

Niacin (B3)10 mg

Folate155 mcg

Choline75 mg

Caffeine0 mg

Water430 g

As published

This recipe was extracted from The home science cook book (1902) by Lincoln, Mary Johnson Bailey "Mrs. D. A. Lincoln,", page 14. The excerpt below is the record exactly as published.

Oatmeal Biscuit or Bread. One cup of rolled oats, one tablespoon of lard, and a little salt. Pour on two cups of boiling water. Let it stand till lukewarm ; then add one-half cup of molasses and one yeast cake, and flour enough to mold

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