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Crisp Oatmeal Cakes

Crisp oatmeal cakes are made from oatmeal, butter or oil, and cold milk, then baked on a stove until browned.

From an old cookbook · modernised transcription
By T. R. Allinson · From a historical cookbook (Project Gutenberg) · 2 ingredients
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Crisp Oatmeal Cakes

Ingredients

Directions

Make the dough

  1. Combine 1 lb oatmeal, 2 oz butter or oil, and 1 gill cold milk to form a dough.

  2. Shake oatmeal on the board, turn the dough onto it, sprinkle with oatmeal, and work it a little with the backs of your fingers.

  3. Roll dough to the thickness of a crown piece.

  4. Cut dough into shapes.

Cook and serve

  1. Place the cakes on a hot stove.

  2. When the underside is slightly brown, remove and place on a hanger in front of the fire to brown the upper side.

  3. When done, the cakes are ready for use.

Nutrition, whole recipe (rough)

268Calories
8 gProtein
22 gFat
12 gCarbs
What these numbers assume: 2 portions
IngredientPortion assumedkcal
Milk1 cup (244ml) whole149
Olive Oil1 tbsp (14g)119

One typical portion per ingredient; the recipe's quantities are not counted. A rough guide only, not for medical or dietary planning.

By T. R. Allinson. Recipe from a historical cookbook (Project Gutenberg).

Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures. See the original page.

Explore the science

What each ingredient does

Oatmeal (in the method)
Forms the body of the cakes, giving them their structure once cooked.
Butter or oil
Adds fat, which gives the cakes tenderness and helps them crisp and brown.
Milk
Moistens the oatmeal so the particles bind into a workable dough.

The step that matters

Browning the underside before turning. Cooking the first side until only slightly brown lets the cakes firm up without burning. Heat that is too high can scorch the surface before the interior sets, so the cakes should be turned once the underside is lightly browned.

“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.

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