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Westmoreland Oat Cakes
From Mrs. Roundell's Practical cookery book, 1898
Serves 12
Success depends on quickness and lightness in kneading.
Presented as published in 1898. 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
97Calories
4 gProtein
16 gCarbs
2 gFat
Full nutrition (34 nutrients)
Calories97 kcal
Protein3.8 g
Carbohydrates16 g
Fiber2.5 g
Sugars0.4 g
Total Fat2.1 g
Saturated Fat0.4 g
Monounsaturated Fat0.6 g
Polyunsaturated Fat0.7 g
Omega-30 g
Cholesterol0 mg
Sodium466 mg
Potassium103 mg
Calcium14 mg
Iron1.2 mg
Magnesium37 mg
Phosphorus109 mg
Zinc1.4 mg
Copper0.1 mg
Manganese0.8 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E0.1 mg
Vitamin K0.4 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0.7 mg
Folate32 mcg
Choline10 mg
Caffeine0 mg
Water150 g
Estimated from matched ingredients across 12 servings.
As published
This recipe was extracted from Mrs. Roundell's Practical cookery book (1898) by Roundell, Charles Mrs, page 372. The excerpt below is the record exactly as published.
Westmoreland Oat Cakes.— Take a quarter of a peck (3£ lbs.) of fine dry sifted oatmeal. Mix together one pint of warm water, half a tumblerful of mild ale yeast, and half an ounce of salt
Cook this with the app: pantry check, scaling, and the assistant.