Oatmeal Cake
Ingredients
Directions
Make the dough
Mix fine oatmeal with enough milk-warm water to form a stiff dough.
Roll the dough to the thinness of a wafer.
Bake and harden
Bake on a griddle or iron plate over a slow fire for 3 to 4 minutes.
Place the baked dough on edge before the fire to harden.
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
- Fine oatmeal
- Forms the main structure of the cake, setting into a firm, crisp sheet when baked.
- Milk-warm water
- Hydrates the oatmeal so it binds into a stiff, rollable dough.
The step that matters
Rolling the dough to a wafer's thinness. Thin dough bakes through quickly and dries into a crisp sheet. Thick dough stays doughy in the middle and may not harden properly when set before the fire.
“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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