vegetarianpescatariannut-freeegg-freesoy-freefish-freeshellfish-free
Oatmeal Cakes
From The home cook book, 1905
Serves 4
Presented as published in 1905. 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
4Calories
0 gProtein
0 gCarbs
0 gFat
Full nutrition (30 nutrients)
Calories3.8 kcal
Protein0.2 g
Carbohydrates0.3 g
Sugars0.3 g
Total Fat0.2 g
Saturated Fat0.1 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Omega-30 g
Cholesterol0.8 mg
Sodium2.4 mg
Potassium9.4 mg
Calcium7.7 mg
Iron0 mg
Magnesium0.7 mg
Phosphorus6.3 mg
Zinc0 mg
Copper0 mg
Manganese0 mg
Vitamin D0.1 mcg
Vitamin A2 mcg
Vitamin E0 mg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0 mg
Folate0 mcg
Choline1.1 mg
Water5.5 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from The home cook book (1905) by Christine Frederick, page 131. The excerpt below is the record exactly as published.
OATMEAL CAKES Mix into cold oatmeal a small quantity of milk and enough white flour to soften
Cook this with the app: pantry check, scaling, and the assistant.