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Oatmeal Cakes
From Dr. M'Millan's formulas and domestic guide, 1882
Serves 3
Add salt to taste.
Presented as published in 1882. 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
55Calories
2 gProtein
9 gCarbs
1 gFat
Full nutrition (34 nutrients)
Calories55 kcal
Protein2 g
Carbohydrates9.3 g
Fiber1.3 g
Sugars0.2 g
Total Fat1.2 g
Saturated Fat0.2 g
Monounsaturated Fat0.3 g
Polyunsaturated Fat0.4 g
Omega-30 g
Cholesterol0 mg
Sodium10 mg
Potassium57 mg
Calcium14 mg
Iron0.7 mg
Magnesium23 mg
Phosphorus60 mg
Zinc0.8 mg
Copper0.1 mg
Manganese0.5 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E0.1 mg
Vitamin K0.2 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0 mg
Niacin (B3)0.2 mg
Folate4.7 mcg
Choline5.8 mg
Caffeine0 mg
Water301 g
Estimated from matched ingredients across 3 servings.
As published
This recipe was extracted from Dr. M'Millan's formulas and domestic guide (1882) by M'Millan, Alexander M. D., page 101. The excerpt below is the record exactly as published.
OATMEAL CAKES. One cup rather fine oatmeal, 3 cups water
Cook this with the app: pantry check, scaling, and the assistant.