nut-freeegg-freesoy-freefish-freeshellfish-free
Oriental Oatmeal Bread
From Good Things to Eat as Suggested by Rufus, 1911
Serves 3
Presented as published in 1911. 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
614Calories
12 gProtein
121 gCarbs
14 gFat
Full nutrition (33 nutrients)
Calories614 kcal
Protein12 g
Carbohydrates121 g
Fiber9.2 g
Sugars33 g
Total Fat14 g
Saturated Fat2.7 g
Monounsaturated Fat3.4 g
Polyunsaturated Fat2.4 g
Cholesterol15 mg
Sodium2290 mg
Potassium594 mg
Calcium280 mg
Iron25 mg
Magnesium149 mg
Phosphorus284 mg
Zinc2.4 mg
Copper0.3 mg
Manganese2.5 mg
Vitamin D0.1 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E0.3 mg
Vitamin K1.1 mcg
Vitamin B60.3 mg
Vitamin B120 mcg
Thiamin (B1)0.7 mg
Riboflavin (B2)0.5 mg
Niacin (B3)6.1 mg
Folate103 mcg
Choline36 mg
Caffeine0 mg
Water425 g
Estimated from matched ingredients across 3 servings.
As published
This recipe was extracted from Good Things to Eat as Suggested by Rufus (1911) by Rufus Estes, page 55. The excerpt below is the record exactly as published.
ORIENTAL OATMEAL BREAD— Take two cupfuls of rolled oats, put in bread pan, turn on four cupfuls of boiling water, stir for awhile. Add, while hot, a heaping tablespoonful of lard or one scant tablespoonful of butter and one of lard, two teaspoonfuls of salt and four tablespoonfuls of sugar and three of molasses. Now add two cupfuls of cold water
Cook this with the app: pantry check, scaling, and the assistant.