Oatmeal Biscuits
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
639Calories
18 gProtein
131 gCarbs
5 gFat
Full nutrition (34 nutrients)
Calories639 kcal
Protein18 g
Carbohydrates131 g
Fiber7 g
Sugars1.2 g
Total Fat5.4 g
Saturated Fat1.1 g
Monounsaturated Fat1.3 g
Polyunsaturated Fat2.4 g
Omega-30 g
Cholesterol0 mg
Sodium5166 mg
Potassium356 mg
Calcium1613 mg
Iron11 mg
Magnesium102 mg
Phosphorus897 mg
Zinc3.6 mg
Copper0.4 mg
Manganese2.4 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E0.7 mg
Vitamin K1.1 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)1.1 mg
Riboflavin (B2)0.6 mg
Niacin (B3)8 mg
Folate227 mcg
Choline30 mg
Caffeine0 mg
Water212 g
As published
This recipe was extracted from War cook book (1918) by Mary E. Sweeney, page 6. The excerpt below is the record exactly as published.
OATMEAL BISCUITS. 1 cup oatmeal 1 cup rye or white flour 2 tablespoons fat 2 tablespoons baking powder liquid 1 teaspoon salt
Cook this with the app: pantry check, scaling, and the assistant.