CookEat Recipe
Oatmeal Cakes
Six thick, mildly sweet oat cakes served hot with butter inside. Source : Alexander Filippini, The International Cook Book (1906), filippini-1906-0867. Adaptation documentaire ; illustration synthétique. Recette non cuisinée ni mesurée par cette campagne. Adaptations : Keep cooled milk-oat dough safely held and bake fully; no oven temperature is supplied. Limites : Milk for tops, butter for pan/finish, cutout geometry, oven temperature and safe room-temperature cooling not quantified.
Method
Steps
Step 1
Boil the 85 g oats in about 355 mL milk with one-saltspoon salt for printed twenty minutes; cool enough to handle. Add flour, sugar and baking powder and knead by hand five minutes.
Step 2
On lightly floured surface roll to three-quarter-inch thickness, about 1.9 cm; cut six equal rounds. Place on lightly buttered pastry pan; lightly wet tops with additional unquantified milk.
Step 3
Bake in moderate oven for printed fifteen-minute guide until set. Split each without fully separating the halves; spread a little butter inside each and serve hot.
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