Oatmeal Bread
From Blue Ribbon cook book, 1905
Oatmeal bread is best when cut the day after baking. Use a very sharp knife. 14 cup chopped walnuts may be added if desired.
Presented as published in 1905. 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
3448Calories
87 gProtein
742 gCarbs
28 gFat
Full nutrition (33 nutrients)
Calories3448 kcal
Protein87 g
Carbohydrates742 g
Fiber14 g
Sugars125 g
Total Fat28 g
Saturated Fat1.3 g
Monounsaturated Fat2.1 g
Polyunsaturated Fat2.9 g
Cholesterol31 mg
Sodium4072 mg
Potassium3710 mg
Calcium815 mg
Iron78 mg
Magnesium716 mg
Phosphorus1146 mg
Zinc8.5 mg
Copper2.1 mg
Manganese11 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E0.4 mg
Vitamin K1.7 mcg
Vitamin B61.7 mg
Vitamin B120 mcg
Thiamin (B1)7 mg
Riboflavin (B2)3.6 mg
Niacin (B3)53 mg
Folate1158 mcg
Choline69 mg
Caffeine0 mg
Water553 g
As published
This recipe was extracted from Blue Ribbon cook book (1905) by Blue Ribbon Limited, page 37. The excerpt below is the record exactly as published.
Oatmeal Bread—1 cup rolled oats, 2 cups boiling water, 1 tablespoon butter, 114 teaspoons salt, 34 yeast cake mixed with 14 cup lukewarm water, ¥ cup molasses, 5 cups flour
Cook this with the app: pantry check, scaling, and the assistant.