Oatmeal Cakes

Name: Oatmeal Cakes
Yield: 4 servings
Ingredients: Take a pint bowl of cold oatmeal mush; stir in half a cup of boiling water; add two eggs beaten very lightly; then add cold milk enough to make a thin batter; adding two tablespoonfuls of flour

From The household (of the Detroit free press), 1886

Serves 4

Presented as published in 1886. 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

As published

This recipe was extracted from The household (of the Detroit free press) (1886) by Goff, May Perrin,, page 344. The excerpt below is the record exactly as published.

OATMEAL CAKES. Take a pint bowl of cold oatmeal mush ; stir in half a cup of boiling water to moisten ; add two eggs beaten very lightly ; then add cold milk enough to make a thin batter, adding two tablespoonfuls of flour

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