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Dessert

Oatmeal Cakes

A simple oatmeal dough cooked on a griddle and served with butter.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 5 ingredients
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Oatmeal Cakes

Oatmeal Cakes

Ingredients

Directions

Prepare the dough

  1. In a bowl, combine oatmeal and salt.

  2. Add cold water gradually to form a stiff dough.

  3. Dust a pastry board with oatmeal and shape the dough into a ball.

  4. Roll out the dough into a round cake.

Cook and serve

  1. Heat a griddle or baking sheet over a clear fire.

  2. Cook the cake on one side until brown, then flip and brown the other side.

  3. Serve hot with butter.

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

Oatmeal
Forms the body of the cake, absorbing water to bind into a stiff dough.
Cold water
Hydrates the oatmeal so its starches bind the dough together.
Butter
Adds richness and fat flavor when served on the hot cake.

The step that matters

Adding the cold water gradually. Oatmeal absorbs water at its own pace, so adding it all at once can make the dough soggy and hard to shape. Adding it slowly lets you stop at a stiff dough that rolls out 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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