Presented as published in 1915. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
vegetarianvegandairy-freenut-free
Oat Bread
From The bride's cook book, 1915
Serves 4
A modern interpretation · AI-generated from the original record
Ingredients
- One cup ALBERS ROLLED OATS
- two cups boiling water
- one-half cup molasses
- four or five cups Albers Flour
- one teaspoonfui salt
- one tablespoonful melted lard or drippings
- one yeast cake
Method
Dissolve yeast cake in lukewarm water, pour boiling water over oats.
Let stand two hours.
Mix all ingredients into a stiff dough.
Let it stand overnight.
In the morning, stir it down thoroughly.
Grease pans, fill each about half full, and let rise to the top of the pan.
Bake in a moderate oven for one hour for good six loaves.
Nutrition per serving
770Calories
22 gProtein
163 gCarbs
4 gFat
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from The bride's cook book (1915) by Edgar William Briggs, page 18. The excerpt below is the record exactly as published.
Oat Bread One cup ALBERS ROLLED OATS, two cups boiling water, one- half cup molasses, four or five cups Albers Flour, one teaspoonfui salt, one tablespoonful melted lard or drippings, one yeast cake
Cook this with the app: pantry check, scaling, and the assistant.