Oatmeal Biscuits
From Bread, cakes, and biscuits, 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
1027Calories
9 gProtein
44 gCarbs
90 gFat
Full nutrition (34 nutrients)
Calories1027 kcal
Protein9.4 g
Carbohydrates44 g
Fiber6.3 g
Sugars1 g
Total Fat90 g
Saturated Fat26 g
Monounsaturated Fat38 g
Polyunsaturated Fat22 g
Omega-30.1 g
Cholesterol87 mg
Sodium15 mg
Potassium258 mg
Calcium33 mg
Iron3.3 mg
Magnesium100 mg
Phosphorus284 mg
Zinc3.7 mg
Copper0.3 mg
Manganese2.1 mg
Vitamin D4.1 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E2.8 mg
Vitamin K1.1 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0.8 mg
Folate22 mcg
Choline131 mg
Caffeine0 mg
Water308 g
As published
This recipe was extracted from Bread, cakes, and biscuits (1902) by S. Beaty-Pownall, page 77. The excerpt below is the record exactly as published.
3oz. of well clarified dripping into 13oz. of oatmeal, with a little salt, till it forms a solid cake. Now knead this with lib. ordinary bread dough
Cook this with the app: pantry check, scaling, and the assistant.