Oatmeal Bread
From Food study, 1917
Presented as published in 1917. 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
2947Calories
80 gProtein
624 gCarbs
16 gFat
Full nutrition (33 nutrients)
Calories2947 kcal
Protein80 g
Carbohydrates624 g
Fiber14 g
Sugars55 g
Total Fat16 g
Saturated Fat1.3 g
Monounsaturated Fat2.1 g
Polyunsaturated Fat2.9 g
Cholesterol0 mg
Sodium3439 mg
Potassium1277 mg
Calcium501 mg
Iron67 mg
Magnesium302 mg
Phosphorus1027 mg
Zinc7.6 mg
Copper1.2 mg
Manganese7.6 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E0.4 mg
Vitamin K1.7 mcg
Vitamin B60.6 mg
Vitamin B120 mcg
Thiamin (B1)6.4 mg
Riboflavin (B2)3.3 mg
Niacin (B3)47 mg
Folate1058 mcg
Choline48 mg
Caffeine0 mg
Water450 g
As published
This recipe was extracted from Food study (1917) by Mabel Thacher Wellman, page 121. The excerpt below is the record exactly as published.
OATMEAL BREAD A. Class Work. PARKER HOUSE ROLLS. Make Parker House rolls by the long process method of making bread. Use: 2 c. scalded milk 1^ tsp. salt 3 tbsp. butter 1 yeast cake 2 tbsp. sugar 3 c. flour to make sponge About 3 c. flour to make dough When ready to form rolls, divide the dough into small pieces and shape into Parker House rolls, tea biscuits, finger rolls, cinnamon rolls, and the like. See cook books for directions. 250 FOOD STUDY B. MAKE GRAHAM OR OATMEAL BREAD. Follow the short process of making bread. GRAHAM BREAD. 1 r 'ri I ^ c- 1 1 c. water (3 tbsp. may be potato water) 1 yeast cake ( ?)* 1 j c. white flour 1 f c. graham flour 1 tsp. salt 2 tbsp. brown sugar, or \ c. molasses OATMEAL BREAD. Pour two cups of boiling water over one cup of rolled oats. Add 4 tbsp. brown sugar, or ^ c. molasses 2 tbsp. fat 1 tsp. salt 1 yeast cake (?) 1 Flour to make a stiff dough, about 4^ c.
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