vegetarianveganpescatariangluten-freedairy-freenut-freeegg-freesoy-freefish-freeshellfish-free

Oatmeal Cakes

Name: Oatmeal Cakes
Yield: 1 servings
Ingredients: 2 cups of oatmeal; 2 tablespoons shortening; cold water enough to make a dough

From The household cook book, 1902

Serves 1

Presented as published in 1902. 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

562Calories

12 gProtein

56 gCarbs

33 gFat

Full nutrition (34 nutrients)

Calories562 kcal

Protein12 g

Carbohydrates56 g

Fiber7.9 g

Sugars1.3 g

Total Fat33 g

Saturated Fat8 g

Monounsaturated Fat13 g

Polyunsaturated Fat9.5 g

Omega-30.1 g

Cholesterol0 mg

Sodium19 mg

Potassium327 mg

Calcium42 mg

Iron4.2 mg

Magnesium126 mg

Phosphorus360 mg

Zinc4.7 mg

Copper0.3 mg

Manganese2.7 mg

Vitamin D0 mcg

Vitamin C0 mg

Vitamin A0 mcg

Vitamin E0.4 mg

Vitamin K1.4 mcg

Vitamin B60 mg

Vitamin B120 mcg

Thiamin (B1)0.4 mg

Riboflavin (B2)0.1 mg

Niacin (B3)1.1 mg

Folate28 mcg

Choline35 mg

Caffeine0 mg

Water391 g

As published

This recipe was extracted from The household cook book (1902) by Smiley, James B[ethuel],, page 218. The excerpt below is the record exactly as published.

OATMEAL CAKES — Use 2 cups of oatmeal, 2 tablespoons shortening (either butter, beef fat, or salt pork fat). RiTb the fat into the meal; add cold water enough to make a dough

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