Oatmeal Bread
From Cooking in the elementary schools, January, 1922, 1922
Presented as published in 1922. 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
3177Calories
80 gProtein
665 gCarbs
17 gFat
Full nutrition (33 nutrients)
Calories3177 kcal
Protein80 g
Carbohydrates665 g
Fiber29 g
Sugars58 g
Total Fat17 g
Saturated Fat3.2 g
Monounsaturated Fat3.3 g
Polyunsaturated Fat8.2 g
Cholesterol0 mg
Sodium2274 mg
Potassium1444 mg
Calcium522 mg
Iron67 mg
Magnesium308 mg
Phosphorus1088 mg
Zinc9.9 mg
Copper1.5 mg
Manganese8.5 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E2.8 mg
Vitamin K3.6 mcg
Vitamin B60.5 mg
Vitamin B120 mcg
Thiamin (B1)5.7 mg
Riboflavin (B2)3.6 mg
Niacin (B3)46 mg
Folate1221 mcg
Choline113 mg
Caffeine0 mg
Water499 g
As published
This recipe was extracted from Cooking in the elementary schools, January, 1922 (1922) by Chicago (Ill.). Board of Education. Education Division., page 14. The excerpt below is the record exactly as published.
OATMEAL BREAD 1 c. rolled oats 1/^ t. snlt 2 c. boiling water 1 yeast cake and 2 T. 4 T. brown sugar luke warm water 1 T. fat 5 c. white flour
Cook this with the app: pantry check, scaling, and the assistant.