Rolled Oats Bread

Name: Rolled Oats Bread
Ingredients: 2 c. rolled oats; 2 c. boiling water; 2 T. salt; 2 tb. lard; c. brown sugar or molasses; 1 yeast cake; Y2 c. lukewarm water; About 4 c. bread flour

From Canadian cook book, 1924

Presented as published in 1924. 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

3062Calories

102 gProtein

556 gCarbs

49 gFat

Full nutrition (33 nutrients)

Calories3062 kcal

Protein102 g

Carbohydrates556 g

Fiber22 g

Sugars2.2 g

Total Fat49 g

Saturated Fat13 g

Monounsaturated Fat16 g

Polyunsaturated Fat7.9 g

Cholesterol26 mg

Sodium15101 mg

Potassium1384 mg

Calcium507 mg

Iron67 mg

Magnesium446 mg

Phosphorus1387 mg

Zinc12 mg

Copper1.7 mg

Manganese10 mg

Vitamin D0.7 mcg

Vitamin C0 mg

Vitamin A0 mcg

Vitamin E0.9 mg

Vitamin K3.4 mcg

Vitamin B60.7 mg

Vitamin B120 mcg

Thiamin (B1)6.2 mg

Riboflavin (B2)3.1 mg

Niacin (B3)43 mg

Folate910 mcg

Choline95 mg

Caffeine0 mg

Water575 g

As published

This recipe was extracted from Canadian cook book (1924) by Nellie Lyle Pattinson, page 61. The excerpt below is the record exactly as published.

ROLLED OATS BREAD. 2 c. rolled oats. 2 c. boiling water. 2 T. salt. 2 tb. lard. \i c. brown sugar or molasses. 1 yeast cake dissolved in Y2 c. lukewarm water. About 4 c. bread flour

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