Estimated Nutrition (whole recipe, rough)
Counts 2 of 4 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 2 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Cream | 1 tbsp (15ml) heavy | 51 |
| Salt | 1 tsp (6g) | 0 |
| Whey | not in our table | 0 |
| Oatmeal | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 2 quarts sour whey
- one teacupful thick cream
- 1 breakfast cupful of finely ground oatmeal
- salt
Directions
Put into large cooking bowl 2 quarts sour whey and one teacupful thick cream, mix well. Then take another bowl and put in 1 breakfast cupful of finely ground oatmeal, { teaspoonful of baking soda, pinch of salt, add enough from liquid mixture to make a fairly stiff dough, not too stiff; stir with cooking spoon. When well mixed, turn out on baking board, on which some dry oatmeal has been spread ; roll out thin ; brush off all the loose meal with pastry brush. Place another board, face down, on to rolled out cake; turn boards; lift off top one and brush the other side of cake; put on sharp (hot) griddle with board, shaking board to make it slip off. When dry on top cut as desired, and turn. Leave for a short time (3 minutes) or according to sharpness of fire, then take off and stand in front of fire to finish. If rightly managed they should be of a light brown colour, crisp and light.
Ingleborough House, Aberdeen.