Oatmeal Gems

Name: Oatmeal Gems
Ingredients: one cup of boiling water; one cup of oatmeal; one cup of bread flour; two level teaspoons of baking powder; one-half teaspoon of salt; Add milk enough to make a batter stiff enough to drop from the spoon.

From The home science cook book, 1902

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

801Calories

28 gProtein

160 gCarbs

7 gFat

Full nutrition (34 nutrients)

Calories801 kcal

Protein28 g

Carbohydrates160 g

Fiber6.6 g

Sugars0.9 g

Total Fat6.8 g

Saturated Fat0.9 g

Monounsaturated Fat1.2 g

Polyunsaturated Fat1.8 g

Omega-30 g

Cholesterol0 mg

Sodium2657 mg

Potassium389 mg

Calcium719 mg

Iron26 mg

Magnesium125 mg

Phosphorus563 mg

Zinc3.9 mg

Copper0.4 mg

Manganese2.4 mg

Vitamin D0 mcg

Vitamin C0 mg

Vitamin A0 mcg

Vitamin E0.2 mg

Vitamin K0.7 mcg

Vitamin B60.2 mg

Vitamin B120 mcg

Thiamin (B1)1.7 mg

Riboflavin (B2)0.9 mg

Niacin (B3)13 mg

Folate260 mcg

Choline23 mg

Caffeine0 mg

Water401 g

As published

This recipe was extracted from The home science cook book (1902) by Lincoln, Mary Johnson Bailey "Mrs. D. A. Lincoln,", page 18. The excerpt below is the record exactly as published.

Oatmeal Gems. Pour one cup of boiling water over one cup of oat- meal, or any of the steam-cooked cereals, and let it stand over night. Mix one cup of bread flour, two level teaspoons of baking powder, and one-half teaspoon of salt, and in the morning add this to the soaked meal. Add milk enough to make a batter stiff enough to drop from the spoon.

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