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Dessert

Oatmeal Pone

A baked oatmeal cake made with oatmeal, water, and salt, baked for two hours and served hot.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 3 ingredients
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Oatmeal Pone

Ingredients

Directions

The book gives no oven temperature. The 350°F (175°C) in the steps was added when the recipe was transcribed, as a starting point.

Prepare

  1. Grease a 2-quart pan.

  2. Add oatmeal, cold water, and salt to the pan.

Bake and serve

  1. Place the pan in a 350°F (175°C) oven and bake for 2 hours without disturbing.

  2. Cut into thick, square cakes and serve hot.

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.

Explore the science

What each ingredient does

Oatmeal
Provides the starch and fiber that set the mixture into a firm, sliceable cake.
Cold water
Hydrates the oatmeal so it softens and binds during the long, slow bake.

The step that matters

Leaving the pan undisturbed in the oven. Moving the pan while the oatmeal is setting can break up the forming structure, leaving a crumbly or uneven cake instead of firm, clean slices.

“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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