vegetarianpescatariannut-freeegg-freesoy-freefish-freeshellfish-free
Rolled Oats Bread
From Boston Cooking-School cook book, 1896
Serves 4
Presented as published in 1896. 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
822Calories
24 gProtein
173 gCarbs
8 gFat
Full nutrition (33 nutrients)
Calories822 kcal
Protein24 g
Carbohydrates173 g
Fiber5.1 g
Sugars16 g
Total Fat7.5 g
Saturated Fat0.4 g
Monounsaturated Fat0.8 g
Polyunsaturated Fat0.7 g
Cholesterol7.9 mg
Sodium1451 mg
Potassium685 mg
Calcium162 mg
Iron19 mg
Magnesium132 mg
Phosphorus320 mg
Zinc2.6 mg
Copper0.5 mg
Manganese2.4 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E0.1 mg
Vitamin K0.5 mcg
Vitamin B60.4 mg
Vitamin B120 mcg
Thiamin (B1)2.4 mg
Riboflavin (B2)1.1 mg
Niacin (B3)15 mg
Folate436 mcg
Choline16 mg
Caffeine0 mg
Water119 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from Boston Cooking-School cook book (1896) by Fannie Merritt Farmer, Lincoln, Mary Johnson Bailey "Mrs. D. A. Lincoln,", James B. Herndon , Herndon/Vehling Collection, Sam Sloan, D. A. Lincoln, page 30. The excerpt below is the record exactly as published.
ROLLED OATS BREAD 2 cups boiling water 1 yeast cake dissolved in 4 cup molasses | 4 cup lukewarm water 2 teaspoons salt 1 cup rolled oats 1 tablespoon butter 5 cups flour
Cook this with the app: pantry check, scaling, and the assistant.