Oatmeal Bread
From The Relief Societ Cookbook, 1930
Presented as published in 1930. 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
1828Calories
53 gProtein
336 gCarbs
31 gFat
Full nutrition (34 nutrients)
Calories1828 kcal
Protein53 g
Carbohydrates336 g
Fiber8.6 g
Sugars38 g
Total Fat31 g
Saturated Fat5.5 g
Monounsaturated Fat3.4 g
Polyunsaturated Fat2.2 g
Omega-30 g
Cholesterol29 mg
Sodium1861 mg
Potassium1101 mg
Calcium440 mg
Iron21 mg
Magnesium237 mg
Phosphorus934 mg
Zinc6.4 mg
Copper0.8 mg
Manganese5.5 mg
Vitamin D2.3 mcg
Vitamin C0 mg
Vitamin A78 mcg
Vitamin E0.5 mg
Vitamin K1.7 mcg
Vitamin B60.4 mg
Vitamin B121.3 mcg
Thiamin (B1)3.5 mg
Riboflavin (B2)1.9 mg
Niacin (B3)22 mg
Folate529 mcg
Choline78 mg
Caffeine0 mg
Water610 g
As published
This recipe was extracted from The Relief Societ Cookbook (1930) by Relief Society of the Fourth Ward of Rexburg, page 2. The excerpt below is the record exactly as published.
OATMEAL BREAD 1 c. milk 1 c. rolled oats 2 Tbsp. sugar 3/4 tsp. salt 1 Tbsp. shortening 1 yeast cake 1 L> c. luke-warm water About 2y2 c. flour
Cook this with the app: pantry check, scaling, and the assistant.