A treatise on the art of making good wholesome bread of wheat, oats, rye, barley and other farinaceous grains / Exhibiting the alimentary properties and chemical constitution of different kinds of bread corn, and of the various substitutes used for bread, in different parts of the world

by Friedrich Christian Accum

To make Oatmeal Cakes.

To a peck of oatmeal add a few table-spoonsful of salt; knead the mixture into a stiff paste, with warm water, roll it out into thin cakes, and bake it in an oven or on embers.

In some cottages oatmeal bread undergoes a partial fermentation, whereby it is rendered lighter; but the generality of the people in the more humble walks of life, where oatmeal bread is eaten, merely soften their oatmeal with water, and having added to it a little salt, bake it into cakes. To strangers oatmeal bread has a dry, harsh, unpleasant taste, but the cottagers of Scotland, in particular, most commonly prefer it to wheaten bread.