Oatmeal Bread

Name: Oatmeal Bread
Ingredients: I qt. rolled oats; I qt. barley flour; I qt. wheat flour; I qt. boiling water; 54 qt. tepid water; I yeast cake; I tablespoon salt; 3 tablespoons molasses; I tablespoon cooking oil

From The Abingdon war-food book, 1918

Don't be alarmed if the dough is too soft to handle; put into tins with a spoon. The finished product is delicious.

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

5848Calories

152 gProtein

1199 gCarbs

47 gFat

Full nutrition (34 nutrients)

Calories5848 kcal

Protein152 g

Carbohydrates1199 g

Fiber121 g

Sugars53 g

Total Fat47 g

Saturated Fat6.9 g

Monounsaturated Fat17 g

Polyunsaturated Fat17 g

Omega-31 g

Cholesterol0 mg

Sodium9312 mg

Potassium4985 mg

Calcium1241 mg

Iron123 mg

Magnesium1254 mg

Phosphorus3259 mg

Zinc29 mg

Copper4.6 mg

Manganese24 mg

Vitamin D0 mcg

Vitamin C0 mg

Vitamin A0 mcg

Vitamin E5.8 mg

Vitamin K8.3 mcg

Vitamin B62.2 mg

Vitamin B120 mcg

Thiamin (B1)7.8 mg

Riboflavin (B2)4.8 mg

Niacin (B3)80 mg

Folate1217 mcg

Choline223 mg

Caffeine0 mg

Water1402 g

As published

This recipe was extracted from The Abingdon war-food book (1918) by Herbert Clark Hoover, Vernon L. Kellogg, John Wesley, page 11. The excerpt below is the record exactly as published.

Oatmeal Bread I qt. rolled oats I qt. barley flour I ABINGDON WAR-FOOD BOOK 53 I qt. wheat flour I qt. boiling water 54 qt. tepid water I yeast cake I tablespoon salt 3 tablespoons molasses I tablespoon cooking oil

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