Oatmeal Cakes
From Magnet cream separator cook book, 1910
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
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, if butter is used you will find it salty enough. Roll thin and bake in a hot oven. — Mrs. David C. Johnston, Whitewood, Sask. EIGHT YEAR SON TURNS MAGNET FOR NINE COWS. F. Tippins, Charteris, Que., 1909, says:— With the MAGNET I made 6% lbs. more butter in one week from nine cows. I would sooner give $100.00 for the MAGNET than $50.00 for the other makes of machines I was shown. OATMEAL CAKES. 1 cup of brown sugar, % cup butter, 2 eggs, 1 cnp of flour. Mix oatmeal enough to thicken
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