vegetarianpescatariansoy-freefish-freeshellfish-free
Oom Bread
From Mrs. Seely's Cook Book: A Manual of French and American Cookery : with .., 1902
Serves 2
The batter can be put in shallow pans, and when nearly baked, cut into squares.
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
648Calories
22 gProtein
78 gCarbs
36 gFat
Full nutrition (34 nutrients)
Calories648 kcal
Protein22 g
Carbohydrates78 g
Fiber16 g
Sugars13 g
Total Fat36 g
Saturated Fat4.5 g
Monounsaturated Fat5.4 g
Polyunsaturated Fat17 g
Omega-30 g
Cholesterol30 mg
Sodium301 mg
Potassium758 mg
Calcium446 mg
Iron7.2 mg
Magnesium267 mg
Phosphorus626 mg
Zinc3.6 mg
Copper0.8 mg
Manganese2 mg
Vitamin D1.2 mcg
Vitamin C0.4 mg
Vitamin A39 mcg
Vitamin E0.2 mg
Vitamin K2.6 mcg
Vitamin B60.4 mg
Vitamin B120.7 mcg
Thiamin (B1)1.6 mg
Riboflavin (B2)0.5 mg
Niacin (B3)6.2 mg
Folate153 mcg
Choline69 mg
Caffeine0 mg
Water119 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from Mrs. Seely's Cook Book: A Manual of French and American Cookery : with .. (1902) by Lida Seely, page 201. The excerpt below is the record exactly as published.
Oom Bread One cup of Indian meal, one cup of flour, one cup of milk, one teaspoon of baking powder, two eggs, one tablespoon of butter, one tablespoon of sugar
Cook this with the app: pantry check, scaling, and the assistant.