Oatmeal Cakes
Ingredients
Directions
The book says “a hot oven”. The 400°F (200°C) in the steps is the modern equivalent, not the book's own figure.
Prepare
Sift the oatmeal, flour, salt, and baking soda together.
Pour the boiling water over the dripping and mix well.
Combine this mixture with the dry ingredients to form a stiff dough.
Shape and bake
Roll out the dough very thin, cut into squares, then into triangles.
Bake in a hot oven at 400°F (200°C) until golden.
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
- Provides the bulk and the hearty, grainy structure of the cakes.
- Flour
- Adds gluten-forming protein that holds the stiff dough together after rolling and cutting.
- Dripping
- Adds fat that tenderizes the dough and gives a richer flavor and crisp edges.
- Baking soda
- Reacts with the acidity in the dough to lift it and help it brown.
The step that matters
Rolling the dough very thin. Thin dough dries and crisps evenly in the oven. If it is thick, the centre stays soft and doughy while the edges over-brown.
“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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