Oatmeal Cakes for Savoury or for Breakfast

Name: Oatmeal Cakes for Savoury or for Breakfast
Ingredients: four ounces of Scotch oatmeal; half a pint of milk; two tablespoonsful of flour; three ounces of beef suet; a little black pepper; salt

From The Dudley book of cookery and household recipes, 1909

Presented as published in 1909. 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

953Calories

12 gProtein

25 gCarbs

89 gFat

Full nutrition (34 nutrients)

Calories953 kcal

Protein12 g

Carbohydrates25 g

Fiber1.9 g

Sugars12 g

Total Fat89 g

Saturated Fat49 g

Monounsaturated Fat29 g

Polyunsaturated Fat3.6 g

Omega-30 g

Cholesterol87 mg

Sodium103 mg

Potassium459 mg

Calcium312 mg

Iron1.2 mg

Magnesium60 mg

Phosphorus346 mg

Zinc2.3 mg

Copper0.1 mg

Manganese0.7 mg

Vitamin D2.3 mcg

Vitamin C0 mg

Vitamin A78 mcg

Vitamin E1.5 mg

Vitamin K3.4 mcg

Vitamin B60.2 mg

Vitamin B121.5 mcg

Thiamin (B1)0.2 mg

Riboflavin (B2)0.4 mg

Niacin (B3)0.7 mg

Folate7.7 mcg

Choline57 mg

Caffeine0 mg

Water313 g

As published

This recipe was extracted from The Dudley book of cookery and household recipes (1909) by Dudley, Georgiana Elizabeth Ward Countess of, page 56. The excerpt below is the record exactly as published.

OATMEAL CAKES FOR SAVOURY OR FOR BREAKFAST SOAK four ounces of Scotch oatmeal in half a pint of milk. Add two tablespoonsful of flour, three ounces of beef suet, chopped fine, and a little black pepper and salt

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