{"id":11933,"date":"2016-03-11T10:13:11","date_gmt":"2016-03-11T15:13:11","guid":{"rendered":"http:\/\/blogs.library.duke.edu\/rubenstein\/?p=11933"},"modified":"2016-03-12T09:34:51","modified_gmt":"2016-03-12T14:34:51","slug":"11933","status":"publish","type":"post","link":"https:\/\/blogs.library.duke.edu\/rubenstein\/2016\/03\/11\/11933\/","title":{"rendered":"Oatmeal Cakes and Baked Oatmeal (1917) – Rubenstein Library Test Kitchen"},"content":{"rendered":"

While processing the Slade Family Papers<\/a>\u00a0my colleague came across several delightful pamphlets from the US Department of Agriculture\u00a0on economical and nutritious foods. One in particular caught my eye, \u201cDo You Know Oatmeal?\u201d which was published in 1917. Conveniently, it had already been digitized and was available through the Internet Archive<\/a>.<\/p>\n

\"oatmeal1\"
Do you know oatmeal?<\/figcaption><\/figure>\n

As a long time fan of oatmeal, I was thrilled to see it get the government promotion it deserves. There were several recipes to choose from, and in a change from some past test kitchen experiences, all the recipes seemed edible to this oatmeal lover. Finally, I decided on \u201cSpiced Oatmeal Cakes\u201d which seemed to be a cross between a cookie and a muffin, and \u201cBaked Oatmeal and Nuts.\u201d As a vegetarian, I was especially intrigued by the direction \u201cInstead of meat, cook this appetizing dish for your family.\u201d<\/p>\n

\"oatmeal
Part cookie, part muffin?<\/figcaption><\/figure>\n
\"oatmeal
Savory oats<\/figcaption><\/figure>\n

According to Wikipedia<\/a>\u00a0oatmeal can refer to ground oats, rolled oats in various forms (instant, quick cooking, \u201cold fashioned\u201d, etc.) or steel cut or Irish oats. The recipe did not specify a type, but the long cooking time given on the front page (1 hour in a double boiler) suggested the \u201cold fashioned\u201d variety rather than instant or quick cooking. However, I never cook my oats longer than 10 minutes on the stove top so I was a bit skeptical. In the end, I went with what I had in my cabinet, Quaker Old Fashioned.<\/p>\n

\"oatmeal
The Face of Oatmeal<\/figcaption><\/figure>\n

I started with the oat cakes. All the ingredients were things I already had in my pantry. The only oddities in the recipe were 3 tablespoons of unspecified fat and the lack of oven temperature. I chose canola oil and 350 degrees.<\/p>\n

\"oatmeal
Mise en place<\/figcaption><\/figure>\n

These were very easy to assemble, even with the extra step of precooking the oatmeal. The dough\/batter was very dry and I had to add \u00bc cup water in order to reach a stir-able consistency. I also did not get 12 cakes.<\/p>\n

\"oatmeal
Into the oven they go!<\/figcaption><\/figure>\n
\"Thirty
Thirty Minutes Later!<\/figcaption><\/figure>\n

Verdict: They were super tasty warm from the oven. I ate 3. They also smelled delicious while they baked.<\/p>\n

The \u201cBaked Oatmeal and Nuts\u201d was equally as easy to assemble. Sadly, this would not feed 5 people, despite what the recipe says. I regularly cook 2 cups of dry oats for 2 people for breakfast, and then add fruit, flax seeds, and sugar. 2 cups already cooked oatmeal, split between 5 people would be a snack at best, even with the addition of peanuts and milk.<\/p>\n

I used apple cider vinegar, and I used soymilk instead of regular milk. I also reduced the salt to 1.5 teaspoons. I also accidentally added \u00bd teaspoon pepper instead of \u00bc that the recipe calls for. Since the oven was already preheated, I stuck with the previously decided upon temperature of 350 degrees.<\/p>\n

\"oatmeal
Ingredients for Baked Oatmeal and Nuts<\/figcaption><\/figure>\n
\"oatmeal
The Final Product<\/figcaption><\/figure>\n

Verdict: This was fairly tasty, although a little bland. I would also bake it longer than 15 minutes if I were to make it again.<\/p>\n

Post contributed by Jessica Janecki, Rare Materials Cataloger<\/em><\/p>\n","protected":false},"excerpt":{"rendered":"

While processing the Slade Family Papers\u00a0my colleague came across several delightful pamphlets from the US Department of Agriculture\u00a0on economical and nutritious foods. One in particular caught my eye, \u201cDo You Know Oatmeal?\u201d which was published in 1917. Conveniently, it had already been digitized and was available through the Internet Archive. As a long time fan … Continue reading Oatmeal Cakes and Baked Oatmeal (1917) – Rubenstein Library Test Kitchen<\/span> →<\/span><\/a><\/p>\n","protected":false},"author":198,"featured_media":11936,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[551,11,10,553],"tags":[671,678,679,645],"coauthors":[653],"class_list":["post-11933","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-featured","category-from-our-collections","category-manuscripts","category-rubenstein-library-test-kitchen","tag-1910s","tag-oatmeal","tag-oats","tag-recipe"],"yoast_head":"\nOatmeal Cakes and Baked Oatmeal (1917) - Rubenstein Library Test Kitchen - The Devil's Tale<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/blogs.library.duke.edu\/rubenstein\/2016\/03\/11\/11933\/\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Oatmeal Cakes and Baked Oatmeal (1917) - Rubenstein Library Test Kitchen - The Devil's Tale\" \/>\n<meta property=\"og:description\" content=\"While processing the Slade Family Papers\u00a0my colleague came across several delightful pamphlets from the US Department of Agriculture\u00a0on economical and nutritious foods. One in particular caught my eye, \u201cDo You Know Oatmeal?\u201d which was published in 1917. Conveniently, it had already been digitized and was available through the Internet Archive. 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