vegetarianpescatariangluten-freenut-freeegg-freesoy-freefish-freeshellfish-free
Oatmeal Cake
From The national course in home economics, 1917
Serves 6
Keeps well in a dry place.
Presented as published in 1917. 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
3Calories
0 gProtein
1 gCarbs
0 gFat
Full nutrition (34 nutrients)
Calories3 kcal
Protein0.1 g
Carbohydrates0.5 g
Fiber0.1 g
Sugars0 g
Total Fat0.1 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Omega-30 g
Cholesterol0 mg
Sodium1.7 mg
Potassium2.9 mg
Calcium8.3 mg
Iron0 mg
Magnesium2.7 mg
Phosphorus3.2 mg
Zinc0 mg
Copper0 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K0 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0 mg
Folate0.3 mcg
Choline0.3 mg
Caffeine0 mg
Water82 g
Estimated from matched ingredients across 6 servings.
As published
This recipe was extracted from The national course in home economics (1917) by Ruth Allen Beezley, page 112. The excerpt below is the record exactly as published.
OATMEAL CAKE. Mix fine oatmeal into a stiff dough with milk-warm water
Cook this with the app: pantry check, scaling, and the assistant.