Oatmeal Bread
From True food values and their low costs, 1916
Presented as published in 1916. 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
1692Calories
25 gProtein
373 gCarbs
15 gFat
Full nutrition (34 nutrients)
Calories1692 kcal
Protein25 g
Carbohydrates373 g
Fiber13 g
Sugars260 g
Total Fat15 g
Saturated Fat5.8 g
Monounsaturated Fat3.8 g
Polyunsaturated Fat3.1 g
Omega-30 g
Cholesterol29 mg
Sodium4526 mg
Potassium5606 mg
Calcium1252 mg
Iron43 mg
Magnesium969 mg
Phosphorus748 mg
Zinc5.4 mg
Copper2 mg
Manganese8.3 mg
Vitamin D2.3 mcg
Vitamin C0 mg
Vitamin A78 mcg
Vitamin E0.5 mg
Vitamin K1.7 mcg
Vitamin B62.6 mg
Vitamin B121.3 mcg
Thiamin (B1)1.2 mg
Riboflavin (B2)1 mg
Niacin (B3)10 mg
Folate123 mcg
Choline131 mg
Caffeine0 mg
Water585 g
As published
This recipe was extracted from True food values and their low costs (1916) by William S. Birge, page 23. The excerpt below is the record exactly as published.
Oatmeal Bread Scald one cup of rolled oats with one and one- half cups of boiling water. Let stand until part- ly cool, then add : 1^ teaspoons salt 1 scant cup molasses 1 cup milk 1 yeast cake, dissolved in % cup warm water
Cook this with the app: pantry check, scaling, and the assistant.