Oatmeal Bread

Name: Oatmeal Bread
Ingredients: one quart boiling water; two cups oatmeal; one-half cup molasses; two tablespoons shortening; one-half yeast cake; two quarts flour; two tablespoons salt

From The National home cook book, 1900

This makes two loaves.

Presented as published in 1900. 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

5414Calories

136 gProtein

1107 gCarbs

53 gFat

Full nutrition (34 nutrients)

Calories5414 kcal

Protein136 g

Carbohydrates1107 g

Fiber18 g

Sugars126 g

Total Fat53 g

Saturated Fat2.2 g

Monounsaturated Fat2.9 g

Polyunsaturated Fat4.5 g

Omega-30.1 g

Cholesterol0 mg

Sodium16247 mg

Potassium4368 mg

Calcium1186 mg

Iron132 mg

Magnesium852 mg

Phosphorus1627 mg

Zinc13 mg

Copper2.7 mg

Manganese13 mg

Vitamin D0 mcg

Vitamin C0 mg

Vitamin A0 mcg

Vitamin E0.5 mg

Vitamin K1.4 mcg

Vitamin B62.1 mg

Vitamin B120 mcg

Thiamin (B1)11 mg

Riboflavin (B2)5.8 mg

Niacin (B3)86 mg

Folate1889 mcg

Choline81 mg

Caffeine0 mg

Water1294 g

As published

This recipe was extracted from The National home cook book (1900), page 3. The excerpt below is the record exactly as published.

OATMEAL BREAD. Boe’ one ‘quart boiling water over two cups oatmeal, ada \e-half cup molasses and two tablespoons shortening. When * 001 stir in one-half yeast cake, two quarts flour and twos tablespoons salt

Cook this with the app: pantry check, scaling, and the assistant.