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Oatmeal Cakes

A baked oat cake made with oatmeal, water, cream, and salt.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 4 ingredients
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Oatmeal Cakes

Oatmeal Cakes

Oven, in the book's wordsA brisk oven

Ingredients

Directions

The book says “a brisk oven”. The 400°F (200°C) in the steps is the modern equivalent, not the book's own figure.

Prepare

  1. Preheat the oven to 400°F (200°C).

Make the batter

  1. In a large bowl, combine the oatmeal, warm water, cream, and salt.

  2. Stir the mixture well until fully combined.

Bake

  1. Drop spoonfuls of the mixture onto buttered pans.

  2. Bake for about 30 minutes or until golden.

Recipe from a historical cookbook (Internet Archive).

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 bulk of the cakes and gives them their hearty, porous structure.
Warm water
Hydrates the oatmeal so it softens and binds into a spoonable mixture.
Cream
Adds fat and moisture, making the cakes tender and richer in flavor.

The step that matters

Stirring the mixture well until fully combined. Oatmeal hydrates unevenly if left dry in pockets, so thorough mixing ensures the batter binds evenly and the cakes bake to a consistent texture.

“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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