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Scotch Oat Bread
From The Rural cook book, 1907
Serves 3
Presented as published in 1907. 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
575Calories
10 gProtein
130 gCarbs
4 gFat
Full nutrition (34 nutrients)
Calories575 kcal
Protein9.8 g
Carbohydrates130 g
Fiber6.6 g
Sugars83 g
Total Fat3.9 g
Saturated Fat0.7 g
Monounsaturated Fat1.2 g
Polyunsaturated Fat1.2 g
Omega-30 g
Cholesterol0 mg
Sodium1187 mg
Potassium1843 mg
Calcium344 mg
Iron17 mg
Magnesium323 mg
Phosphorus229 mg
Zinc2.7 mg
Copper0.7 mg
Manganese2.7 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E0.1 mg
Vitamin K0.5 mcg
Vitamin B60.9 mg
Vitamin B120 mcg
Thiamin (B1)1.3 mg
Riboflavin (B2)0.6 mg
Niacin (B3)7.4 mg
Folate247 mcg
Choline33 mg
Caffeine0 mg
Water283 g
Estimated from matched ingredients across 3 servings.
As published
This recipe was extracted from The Rural cook book (1907), page 60. The excerpt below is the record exactly as published.
Scotch Oat Bread. — To two cups of steel-cut oatmeal, one teaspoon- ful soda and one teaspoonful salt add two cups of boiling water; when cool add one cup of molasses and one cake of yeast
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