Oatmeal Cake
From Our favorite recipes (Damascus Church, Chapel Hill, 1963), 1963
Presented as published in 1963. 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
3673Calories
32 gProtein
648 gCarbs
114 gFat
Full nutrition (34 nutrients)
Calories3673 kcal
Protein32 g
Carbohydrates648 g
Fiber8.4 g
Sugars416 g
Total Fat114 g
Saturated Fat1.6 g
Monounsaturated Fat1.4 g
Polyunsaturated Fat2 g
Omega-30 g
Cholesterol0 mg
Sodium3216 mg
Potassium827 mg
Calcium475 mg
Iron38 mg
Magnesium160 mg
Phosphorus447 mg
Zinc4.2 mg
Copper0.6 mg
Manganese3.2 mg
Vitamin D0 mcg
Vitamin C0.1 mg
Vitamin A0.1 mcg
Vitamin E0.2 mg
Vitamin K0.7 mcg
Vitamin B60.3 mg
Vitamin B120 mcg
Thiamin (B1)2.5 mg
Riboflavin (B2)1.4 mg
Niacin (B3)19 mg
Folate415 mcg
Choline32 mg
Caffeine0 mg
Water508 g
As published
This recipe was extracted from Our favorite recipes (Damascus Church, Chapel Hill, 1963) (1963) by Damascus Congregational Christian Church (Chapel Hill, N.C.), page 10. The excerpt below is the record exactly as published.
OATMEAL CAKE Mrs. Betty Holloway 1 c. oatmeal 1 1/2 c. plain flour 1 1/2 c. boiling water 1 tsp. nutmeg 1/2 c. shortening 1 tsp. soda 1 c. brown sugar 1 tsp. salt 1 c. white sugar 1 tsp. vanilla 2 eggs
Cook this with the app: pantry check, scaling, and the assistant.