{"id":4019,"slug":"rolled-oats-ragged-robins","title":"ROLLED OATS RAGGED ROBINS","description":"From Foods that will win the war and how to cook them (1918) (1918) by C. Houston Goudiss: Alberta M. Goudiss.","ingredients_raw":["1-1/2 cups rolled oats","1 cup bread flour","1-1/3 teaspoons salt","1-1/3 cups milk","2-1/2 teaspoons cream of tartar","4 tablespoons fat","1-1/4 teaspoons soda"],"ingredients_norm":["oat","bread flour","salt","milk","cream of tartar","fat","soda"],"steps":["Sift dry ingredients.","Cut in the fat.","Add liquid and drop by spoonfuls on greased baking sheet.","Bake in hot oven 12 to 15 minutes.","These may be rolled and cut same as baking powder biscuits.","(If uncooked rolled oats are used, allow to stand in the milk for 30 minutes before making recipe.)"],"categories":[],"prep_time_minutes":null,"cook_time_minutes":null,"total_time_minutes":null,"servings":null,"yield_text":null,"difficulty":null,"source_name":"gutenberg","source_url":"https://www.gutenberg.org/ebooks/15464","source_ref":"pg:15464:18","authors_url":null,"license":"Public domain (US)","license_url":null,"extraction_confidence":1.0,"content_hash":"5835f6d15d7237585a2cace7ab055c583ffeb51c3484cbffafb36e52d93a94b2","created_at":"2026-08-02T16:08:21Z","updated_at":"2026-08-02T16:08:21Z","notice":"Historical recipe (1918), reproduced as published: it may reflect its era's ingredients, language, and food-safety practices. Apply modern judgment on cooking temperatures and preservation.","url":"https://recipecontextprotocol.com/recipes/rolled-oats-ragged-robins"}