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Oatmeal Bread
From The Cook County cook book, 1912
Serves 5
Recipe by Mrs. Chas. Johnston, Des Plaines, 111.
Presented as published in 1912. 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
641Calories
17 gProtein
136 gCarbs
4 gFat
Full nutrition (33 nutrients)
Calories641 kcal
Protein17 g
Carbohydrates136 g
Fiber4.8 g
Sugars33 g
Total Fat4.1 g
Saturated Fat0.4 g
Monounsaturated Fat0.9 g
Polyunsaturated Fat0.8 g
Cholesterol0 mg
Sodium29 mg
Potassium954 mg
Calcium134 mg
Iron9.3 mg
Magnesium185 mg
Phosphorus294 mg
Zinc2.5 mg
Copper0.5 mg
Manganese2.7 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E0.1 mg
Vitamin K0.7 mcg
Vitamin B60.5 mg
Vitamin B120 mcg
Thiamin (B1)1.7 mg
Riboflavin (B2)0.7 mg
Niacin (B3)9.6 mg
Folate288 mcg
Choline21 mg
Caffeine0 mg
Water213 g
Estimated from matched ingredients across 5 servings.
As published
This recipe was extracted from The Cook County cook book (1912) by Associated College Women Workers, page 54. The excerpt below is the record exactly as published.
OATMEAL BREAD.— Soak 2 cups rolled oats in 1 qt. hot water (at noon), let stand until night; add 2/3 cup molasses, salt, yeast cake, 1 qt. flour
Cook this with the app: pantry check, scaling, and the assistant.