Oatmeal Cakes
Ingredients
Directions
Make the dough
Put oatmeal in a bowl and moisten with enough water to form a cake.
Knead the mixture on a floured surface until thin.
Bake
Place the dough on a hot iron plate (girdle) and bake until slightly brown on one side.
Flip the cake and toast the other side before the fire.
For softer cakes, bake both sides quickly on the girdle.
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, and its starch and fibre hold the dough together.
- Water
- Moistens the oatmeal so the particles bind into a workable dough.
The step that matters
Kneading until thin. Kneading works the moistened oatmeal into a cohesive dough. If it is too dry it will crack and not hold together, and if too wet it will stick to the surface and be hard to roll thin.
“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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