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Scotch Oat Cake
From The Institute cook book, 1913
Serves 4
Presented as published in 1913. 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
237Calories
8 gProtein
46 gCarbs
2 gFat
Full nutrition (33 nutrients)
Calories237 kcal
Protein7.6 g
Carbohydrates46 g
Fiber3.3 g
Sugars0 g
Total Fat2.4 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Cholesterol0 mg
Sodium148 mg
Potassium160 mg
Calcium19 mg
Iron3 mg
Magnesium48 mg
Phosphorus150 mg
Zinc1.1 mg
Copper0.2 mg
Manganese1.3 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K0 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0.4 mg
Riboflavin (B2)0.2 mg
Niacin (B3)2.7 mg
Folate61 mcg
Choline0 mg
Caffeine0 mg
Water5.9 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from The Institute cook book (1913) by Helen Cramp, page 108. The excerpt below is the record exactly as published.
SCOTCH OAT CAKE 1 cup oat flour 14 teaspoon salt Flour to make stiff dough
Cook this with the app: pantry check, scaling, and the assistant.