Oatmeal Cake (Recipe from 1903)

Oatmeal Cake >>>

Auckland Star, Volume XXXIV, Issue 101, 29 April 1903, Page 2 (Supplement)

Please let us know if you’ve tried this recipe and if it worked. Feel free to send us a photo, and we’ll publish it along with this recipe. Please note that these are historical recipes and may require some adjustments to align with contemporary tastes and ingredients.

Oatmeal Cake (Metric Version)

Ingredients:

• 113 grams of lard or butter

• 198 grams of fine oatmeal

• 142 grams of pastry flour

• 85 grams of castor (superfine) sugar

• 1 egg

• A little cold water

• Extra dry oatmeal for sprinkling

Instructions:

1. Melt the lard or butter and mix it with the oatmeal, flour, and sugar until blended.

2. Break the egg into a little cold water, beat slightly, and stir into the mixture to form a stiff paste.

3. Turn the paste onto a board, roll it out very thin, and cut into large square pieces.

4. Scatter dry oatmeal over the top.

5. Grease a large baking sheet, place the cakes on it, and bake in a slow oven (around 150-160°C) for 20 to 30 minutes.

6. Cool on a sieve, then store in a tin.