Oatmeal Bread
From Keep the war foods cooking, 1918
If long process bread is made, the rolled oats need not be scalded.
Presented as published in 1918. 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
1470Calories
42 gProtein
297 gCarbs
10 gFat
Full nutrition (33 nutrients)
Calories1470 kcal
Protein42 g
Carbohydrates297 g
Fiber16 g
Sugars2.4 g
Total Fat10 g
Saturated Fat1.9 g
Monounsaturated Fat2.3 g
Polyunsaturated Fat4.6 g
Cholesterol0 mg
Sodium2345 mg
Potassium776 mg
Calcium108 mg
Iron20 mg
Magnesium196 mg
Phosphorus685 mg
Zinc6.3 mg
Copper0.9 mg
Manganese5.7 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E1.5 mg
Vitamin K2.6 mcg
Vitamin B60.2 mg
Vitamin B120 mcg
Thiamin (B1)2.7 mg
Riboflavin (B2)1.5 mg
Niacin (B3)20 mg
Folate560 mcg
Choline67 mg
Caffeine0 mg
Water47 g
As published
This recipe was extracted from Keep the war foods cooking (1918) by Illinois Farmers' Institute. Dept. of Household Science., page 4. The excerpt below is the record exactly as published.
OATMEAL BREAD. 1 cup liquid. 14 cake yeast in 4% cup luke- 1 teaspoon salt. warm water. 1 cup rolled oats. 2% cups white flour
Cook this with the app: pantry check, scaling, and the assistant.