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Oatmeal Bread
From Delta Gamma cook book, 1922
Serves 5
Recipe by Bertha Wilson Carter (Rho).
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
765Calories
20 gProtein
160 gCarbs
6 gFat
Full nutrition (33 nutrients)
Calories765 kcal
Protein20 g
Carbohydrates160 g
Fiber7.7 g
Sugars17 g
Total Fat6.4 g
Saturated Fat0.8 g
Monounsaturated Fat0.9 g
Polyunsaturated Fat1.9 g
Cholesterol6.3 mg
Sodium230 mg
Potassium679 mg
Calcium146 mg
Iron16 mg
Magnesium122 mg
Phosphorus283 mg
Zinc2.7 mg
Copper0.5 mg
Manganese2.2 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E0.7 mg
Vitamin K0.8 mcg
Vitamin B60.3 mg
Vitamin B120 mcg
Thiamin (B1)1.9 mg
Riboflavin (B2)1 mg
Niacin (B3)13 mg
Folate404 mcg
Choline29 mg
Caffeine0 mg
Water102 g
Estimated from matched ingredients across 5 servings.
As published
This recipe was extracted from Delta Gamma cook book (1922), page 50. The excerpt below is the record exactly as published.
Oatmeal Bread Put one cup rolled oats in two cups boiling water. Add one tablespoon butter. When lukewarm, add six cups white flour, one-third cup molasses, pinch of soda, one yeast cake, soaked in a little warm water
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