Name: Oatmeal Cakes
Ingredients: 1 quart fine oatmeal; 1 pint warm water; 4 tablespoons cream; 1 teaspoon salt

Oatmeal Cakes

Oven, in the book's wordsA brisk oven

Ingredients

1 quart fine oatmeal
1 pint warm water
4 tablespoons cream
1 teaspoon salt

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.

Preheat the oven to 400°F (200°C).
In a bowl, mix the oatmeal, warm water, cream, and salt until well combined.
Drop spoonfuls of the mixture onto buttered pans.
Bake for about 30 minutes 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 and structure of the cakes as it absorbs liquid and sets when baked.
Warm water: Hydrates the oatmeal so it softens and binds into a mixture that can be dropped.
Cream: Adds fat and moisture, giving the cakes a richer, more tender crumb.

“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.