Oatmeal Bread
From A textbook of domestic science for high schools, 1913
Presented as published in 1913. 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
1367Calories
23 gProtein
270 gCarbs
25 gFat
Full nutrition (34 nutrients)
Calories1367 kcal
Protein23 g
Carbohydrates270 g
Fiber16 g
Sugars102 g
Total Fat25 g
Saturated Fat7.3 g
Monounsaturated Fat8.7 g
Polyunsaturated Fat5.5 g
Omega-30.1 g
Cholesterol13 mg
Sodium3971 mg
Potassium524 mg
Calcium506 mg
Iron52 mg
Magnesium171 mg
Phosphorus459 mg
Zinc5.3 mg
Copper0.4 mg
Manganese3.1 mg
Vitamin D0.3 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E0.5 mg
Vitamin K1.4 mcg
Vitamin B60.2 mg
Vitamin B120 mcg
Thiamin (B1)1.4 mg
Riboflavin (B2)1 mg
Niacin (B3)13 mg
Folate220 mcg
Choline60 mg
Caffeine0 mg
Water1203 g
As published
This recipe was extracted from A textbook of domestic science for high schools (1913) by Matilda G. Campbell, page 61. The excerpt below is the record exactly as published.
Oatmeal Bread 2 c. oatmeal J- c. sugar 3 c. boiling water 1 cake compressed yeast dis- 1 tb. lard solved in 1 c. water \\ ts. salt Flour to make dough
Cook this with the app: pantry check, scaling, and the assistant.