Oatmeal Cakes

Name: Oatmeal Cakes
Ingredients: 2% cups flour; 2% cups oatmeal; 1 cup sugar; 1 cup lard; % cup sweet milk or water; 2 teaspoons baking powder; a little salt if lard is used

From Magnet cream separator cook book, 1910

If butter is used, it will be salty enough.

Presented as published in 1910. 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

4304Calories

49 gProtein

515 gCarbs

232 gFat

Full nutrition (34 nutrients)

Calories4304 kcal

Protein49 g

Carbohydrates515 g

Fiber9.9 g

Sugars202 g

Total Fat232 g

Saturated Fat87 g

Monounsaturated Fat101 g

Polyunsaturated Fat28 g

Omega-30.1 g

Cholesterol207 mg

Sodium972 mg

Potassium841 mg

Calcium636 mg

Iron24 mg

Magnesium244 mg

Phosphorus983 mg

Zinc8.4 mg

Copper0.9 mg

Manganese5.8 mg

Vitamin D5.4 mcg

Vitamin C0 mg

Vitamin A0 mcg

Vitamin E1.8 mg

Vitamin K1.8 mcg

Vitamin B60.2 mg

Vitamin B120 mcg

Thiamin (B1)3.4 mg

Riboflavin (B2)1.5 mg

Niacin (B3)22 mg

Folate537 mcg

Choline151 mg

Caffeine0 mg

Water520 g

As published

This recipe was extracted from Magnet cream separator cook book (1910) by Hamilton Petrie Manufacturing Co. Ltd., page 28. The excerpt below is the record exactly as published.

OATMEAL CAKES. 2% cups flour, 2% cups oatmeal, 1 cup sugar, 1 cup lard, or half lard and half butter, % cup sweet milk or water, 2 teaspoons baking powder, a little salt if lard is used

Cook this with the app: pantry check, scaling, and the assistant.