Oatmeal Breakfast Cake
From Twentieth century home cook book, 1905
Serves 4
It will be as light and tender as the best 'Johnny cake,' unless you have wet it too much or baked it too long.
Presented as published in 1905. 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
As published
This recipe was extracted from Twentieth century home cook book (1905) by Francis Carruthers, page 9. The excerpt below is the record exactly as published.
Oatmeal Breakfast Cake. Take partly cooked oatmeal, sold by all grocers, add water enough to saturate it, and a very little salt. Pour it into a baking tin half an inch or three-quarters deep, shake it down level, and when this is done it should be so wet that two or three spoonfuls of water should run freely on the surface. Put it in a quick oven and bake twenty minutes. Eat warm. It will be as light and tender as the best "Johnny cake," unless you have wet it too much or baked it too long. If you have only the ordinary oatmeal, that requires long cooking, it may be partly cooked the night before. Scarcely any wholesome thing in the bread line can be prepared more read- ily. It can be made still thinner and baked quicker. It is good, either crisp or moist. For emergencies every housekeeper will find it convenient to be able to make the breakfast cake. Many use partly cooked oatmeal mixed with buckwheat, wheat or corn-meal mush for griddle-cakes. Take one-half pint of the porridge or the mush, diffuse it in one quart of water
Read the full page as publishedCollapse the page
Cook this with the app: pantry check, scaling, and the assistant.