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OATMEAL CAKE No. 2
From Magnet users cook book, 1920
Serves 10
Submitted by Mrs. Frank Mantle, West Monkton, Ontario.
Presented as published in 1920. 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
479Calories
6 gProtein
61 gCarbs
24 gFat
Full nutrition (34 nutrients)
Calories479 kcal
Protein6.3 g
Carbohydrates61 g
Fiber1.5 g
Sugars20 g
Total Fat24 g
Saturated Fat8.8 g
Monounsaturated Fat10 g
Polyunsaturated Fat2.9 g
Omega-30 g
Cholesterol21 mg
Sodium57 mg
Potassium107 mg
Calcium29 mg
Iron4.3 mg
Magnesium30 mg
Phosphorus98 mg
Zinc1 mg
Copper0.1 mg
Manganese0.7 mg
Vitamin D0.5 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E0.2 mg
Vitamin K0.2 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0.4 mg
Riboflavin (B2)0.2 mg
Niacin (B3)3.1 mg
Folate71 mcg
Choline17 mg
Caffeine0 mg
Water82 g
Estimated from matched ingredients across 10 servings.
As published
This recipe was extracted from Magnet users cook book (1920) by Petrie Manufacturing Co, page 44. The excerpt below is the record exactly as published.
OATMEAL CAKE No. 2. Three cups oatmeal, 1 cup boiling water, 1 small teaspoon soda, 3 cups flour, 1 cup melted lard, 1 cup sugar
Cook this with the app: pantry check, scaling, and the assistant.