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Rolled Oats Bread

Name: Rolled Oats Bread
Yield: 4 servings
Ingredients: Two cups boiling water; one-half cup molasses; one-half tablespoonful of salt; one tablespoonful of butter; one-half yeast cake; one-half cup lukewarm water; one cup rolled oats; four and a half cups of flour

From Soyer's standard cookery, 1912

Serves 4

For biscuits, use half a cup less flour.

Presented as published in 1912. 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

815Calories

21 gProtein

175 gCarbs

7 gFat

Full nutrition (33 nutrients)

Calories815 kcal

Protein21 g

Carbohydrates175 g

Fiber4.3 g

Sugars31 g

Total Fat7.1 g

Saturated Fat0.4 g

Monounsaturated Fat0.7 g

Polyunsaturated Fat0.7 g

Cholesterol7.9 mg

Sodium1165 mg

Potassium936 mg

Calcium203 mg

Iron19 mg

Magnesium177 mg

Phosphorus290 mg

Zinc2.3 mg

Copper0.5 mg

Manganese2.5 mg

Vitamin D0 mcg

Vitamin C0 mg

Vitamin A0 mcg

Vitamin E0.1 mg

Vitamin K0.4 mcg

Vitamin B60.5 mg

Vitamin B120 mcg

Thiamin (B1)2 mg

Riboflavin (B2)0.9 mg

Niacin (B3)13 mg

Folate338 mcg

Choline18 mg

Caffeine0 mg

Water152 g

Estimated from matched ingredients across 4 servings.

As published

This recipe was extracted from Soyer's standard cookery (1912) by Nicolas Soyer, page 234. The excerpt below is the record exactly as published.

Rolled Oats Bread. Two cups boiling water, one-half cup molasses, one-half tablespoonful of salt, one tablespoonful of butter, one-half yeast cake dissolved in one-half cup lukewarm water, one cup rolled oats, four and a half cups of flour

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