Oatmeal Cakes
From Magnet cream separator cook book, 1910
Recipe by Mrs. David C. Johnston, Whitewood, Sask.
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 rolled oats, 2 cups flour, 1 cup brown 6Ugar, 1 cup butter or \ cup lard, % cup sweet milk, 2 teaspoons baking powder. — Mrs. George McGregor, Clyde, Alta. Foam Lake Agricultural Society, Foam Lake, Sask. : — Mrs. D. E. Herrick, using a MAGNET, won gold watch, being first prize. Archie Fraser, Spencerville, Ont. — My MAGNET is easy to operate, simpler to set up and less trouble to wash than any separator I have •pou| 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
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Cook this with the app: pantry check, scaling, and the assistant.