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Oatmeal Rolls
From The art of cookery, 1899
Serves 2
Presented as published in 1899. 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
561Calories
19 gProtein
105 gCarbs
8 gFat
Full nutrition (34 nutrients)
Calories561 kcal
Protein19 g
Carbohydrates105 g
Fiber7.9 g
Sugars1.3 g
Total Fat8 g
Saturated Fat1.4 g
Monounsaturated Fat2 g
Polyunsaturated Fat2.6 g
Omega-30.1 g
Cholesterol0 mg
Sodium20 mg
Potassium412 mg
Calcium54 mg
Iron7.7 mg
Magnesium143 mg
Phosphorus427 mg
Zinc5.1 mg
Copper0.4 mg
Manganese3.2 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E0.4 mg
Vitamin K1.4 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0.9 mg
Riboflavin (B2)0.4 mg
Niacin (B3)5.3 mg
Folate128 mcg
Choline35 mg
Caffeine0 mg
Water397 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from The art of cookery (1899) by Emma P. Ewing, page 94. The excerpt below is the record exactly as published.
Oatmeal Rolls. — To a quart of cooked oatmeal, cold, add a cup of white, graham, or whole wheat flour
Cook this with the app: pantry check, scaling, and the assistant.