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Oatmeal Bread
From Good Things to Eat as Suggested by Rufus, 1911
Serves 7
It takes a little longer to bake than white bread.
Presented as published in 1911. 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
797Calories
22 gProtein
167 gCarbs
6 gFat
Full nutrition (33 nutrients)
Calories797 kcal
Protein22 g
Carbohydrates167 g
Fiber4.4 g
Sugars18 g
Total Fat5.7 g
Saturated Fat0.8 g
Monounsaturated Fat0.9 g
Polyunsaturated Fat0.9 g
Cholesterol2 mg
Sodium321 mg
Potassium682 mg
Calcium176 mg
Iron19 mg
Magnesium138 mg
Phosphorus292 mg
Zinc2.3 mg
Copper0.4 mg
Manganese2.4 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E0.1 mg
Vitamin K0.5 mcg
Vitamin B60.3 mg
Vitamin B120 mcg
Thiamin (B1)1.9 mg
Riboflavin (B2)0.9 mg
Niacin (B3)13 mg
Folate315 mcg
Choline17 mg
Caffeine0 mg
Water132 g
Estimated from matched ingredients across 7 servings.
As published
This recipe was extracted from Good Things to Eat as Suggested by Rufus (1911) by Rufus Estes, page 54. The excerpt below is the record exactly as published.
OATMEAL BREAD— Over a pint of rolled oats pour a quart of boiling water. When cool add one teaspoonful suet, one tea- spoon butter, one-half cup molasses and one-half yeast cake dis- solved in a little water. Stir this thoroughly and then add two quarts sifted flour
Cook this with the app: pantry check, scaling, and the assistant.