Oatmeal Bread

Name: Oatmeal Bread
Ingredients: 1 pint boiling water; 1 cup oatmeal (rolled oats); Flour to make a very stiff bat-; y2 cake yeast; 1 tablespoon butter; 2 tablespoons molasses; teaspoon salt

From The Edwardsville cook book, 1906

Presented as published in 1906. 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

636Calories

13 gProtein

135 gCarbs

17 gFat

Full nutrition (34 nutrients)

Calories636 kcal

Protein13 g

Carbohydrates135 g

Fiber9.2 g

Sugars32 g

Total Fat17 g

Saturated Fat1.1 g

Monounsaturated Fat1.4 g

Polyunsaturated Fat2.2 g

Omega-30 g

Cholesterol31 mg

Sodium3433 mg

Potassium899 mg

Calcium412 mg

Iron36 mg

Magnesium192 mg

Phosphorus262 mg

Zinc2.9 mg

Copper0.4 mg

Manganese2.2 mg

Vitamin D0 mcg

Vitamin C0 mg

Vitamin A0 mcg

Vitamin E0.2 mg

Vitamin K0.7 mcg

Vitamin B60.4 mg

Vitamin B120 mcg

Thiamin (B1)0.9 mg

Riboflavin (B2)0.7 mg

Niacin (B3)8.8 mg

Folate142 mcg

Choline35 mg

Caffeine0 mg

Water591 g

As published

This recipe was extracted from The Edwardsville cook book (1906), page 5. The excerpt below is the record exactly as published.

OATMEAL BREAD. Mrs. Edith M. Tuxhorn. 1 pint boiling water. 1 cup oatmeal (rolled oats). Flour to make a very stiff bat- ter. y2 cake yeast. 1 tablespoon butter. 2 tablespoons molasses. teaspoon salt

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