Rolled-Oats Baked
From Physical culture cook book, 1901
Cut in slices and serve hot on warm plates.
Presented as published in 1901. 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
As published
This recipe was extracted from Physical culture cook book (1901) by Richardson, Mary Mrs., page 39. The excerpt below is the record exactly as published.
Rolled-Oats Baked.— Steep rolled oats in sufficient sweet milk to cover it; season with salt and nutmeg to taste ; put the mixture in a cool place or in an ice-chest for about one and a half hours, to prevent the milk from curdling and to allow the oats to absorb the miik. Butter a bread pan, pour the mixture into it, put small lumps of butter
Cook this with the app: pantry check, scaling, and the assistant.