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Oatmeal Bread

Name: Oatmeal Bread
Yield: 2 servings
Ingredients: 2 cups oatmeal; ^ teaspoon salt; ^ cup molasses; 1 cake yeast; enough wheat flour to make a stiff dough

From The household cook book, 1902

Serves 2

Do not cut until the day after it is baked.

Presented as published in 1902. 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

447Calories

11 gProtein

95 gCarbs

5 gFat

Full nutrition (34 nutrients)

Calories447 kcal

Protein11 g

Carbohydrates95 g

Fiber7.3 g

Sugars62 g

Total Fat4.6 g

Saturated Fat0.9 g

Monounsaturated Fat1.6 g

Polyunsaturated Fat1.3 g

Omega-30 g

Cholesterol0 mg

Sodium630 mg

Potassium1492 mg

Calcium195 mg

Iron6.3 mg

Magnesium270 mg

Phosphorus285 mg

Zinc3.6 mg

Copper0.6 mg

Manganese2.7 mg

Vitamin D0 mcg

Vitamin C0 mg

Vitamin A0 mcg

Vitamin E0.2 mg

Vitamin K0.8 mcg

Vitamin B60.8 mg

Vitamin B120 mcg

Thiamin (B1)1.6 mg

Riboflavin (B2)0.5 mg

Niacin (B3)6.3 mg

Folate307 mcg

Choline32 mg

Caffeine0 mg

Water214 g

Estimated from matched ingredients across 2 servings.

As published

This recipe was extracted from The household cook book (1902) by Smiley, James B[ethuel],, page 210. The excerpt below is the record exactly as published.

OATMEAL BREAD. Boil 2 cups oatmeal as for jDorridge, add ^ teaspoon salt, and when cool, ^ cup molasses, and |- a yeast cake or ^ cup yeast; stir in enough wheat flour to make as stiff as i

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