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Oatmeal Brown Bread
From The Rural cook book, 1907
Serves 5
Can be toasted or warmed over for breakfast.
Presented as published in 1907. 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
638Calories
14 gProtein
135 gCarbs
6 gFat
Full nutrition (33 nutrients)
Calories638 kcal
Protein14 g
Carbohydrates135 g
Fiber7.4 g
Sugars71 g
Total Fat6.3 g
Saturated Fat2.1 g
Monounsaturated Fat1.6 g
Polyunsaturated Fat1.2 g
Cholesterol11 mg
Sodium855 mg
Potassium1446 mg
Calcium292 mg
Iron7.3 mg
Magnesium313 mg
Phosphorus420 mg
Zinc2.8 mg
Copper0.7 mg
Manganese3.5 mg
Vitamin D1 mcg
Vitamin C0 mg
Vitamin A21 mcg
Vitamin E0.2 mg
Vitamin K0.9 mcg
Vitamin B60.6 mg
Vitamin B120.3 mcg
Thiamin (B1)0.5 mg
Riboflavin (B2)0.4 mg
Niacin (B3)3.9 mg
Folate86 mcg
Choline28 mg
Caffeine1.9 mg
Water100 g
Estimated from matched ingredients across 5 servings.
As published
This recipe was extracted from The Rural cook book (1907), page 60. The excerpt below is the record exactly as published.
Oatmeal Brown Bread. — Mix :n a large bowl one pint of Quaker oats, a rounding teaspoonful of salt, a pint of Pettijohn's breakfast food, half a pint of whole wheat flour and half a pint of yellow gran- ulated commeal. Put into another bowl one pint of thick sour milk and half a pint of molasses. Dissolve a level teaspoonful of bicarbonate of soda in two tablespoon fuls of warm water
Cook this with the app: pantry check, scaling, and the assistant.