Oat Cake
Ingredients
Directions
The book says “a quick oven”. The 400°F (200°C) in the steps is the modern equivalent, not the book's own figure.
Prepare
Boil ½ cup water in a pan.
Stir the boiling water into 1 lb oatmeal until very thin.
Shape and cook
Cut the mixture with a small round cutter.
Bake in a 400°F (200°C) oven or lay on a girdle over a low fire to toast.
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.
Photo for illustrative purposes only · Contact us to use it
Explore the science
What each ingredient does
- Oatmeal
- Forms the main structure of the cake once it is mixed with the hot water.
- Water
- Hydrates the oatmeal and makes it pliable enough to spread thin and cut.
- Ox dripping
- Adds fat for flavour and helps the surface brown during cooking.
The step that matters
Stirring the boiling water into the oatmeal. The mixture must become very thin so the oats hydrate evenly. If it is too thick, the cake will be dry and crumbly and will not cut cleanly.
“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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