Corn Flake Cookies
From Quaker recipes, 1954
Recipe by Louise Briccs.
Presented as published in 1954. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
Nutrition per serving
4370Calories
114 gProtein
347 gCarbs
286 gFat
Full nutrition (33 nutrients)
Calories4370 kcal
Protein114 g
Carbohydrates347 g
Fiber54 g
Sugars148 g
Total Fat286 g
Saturated Fat65 g
Monounsaturated Fat3.2 g
Polyunsaturated Fat1 g
Cholesterol0 mg
Sodium366 mg
Potassium5322 mg
Calcium587 mg
Iron33 mg
Magnesium594 mg
Phosphorus2630 mg
Zinc13 mg
Copper6 mg
Manganese8.3 mg
Vitamin D4 mcg
Vitamin C44 mg
Vitamin A549 mcg
Vitamin E0.5 mg
Vitamin K0.4 mcg
Vitamin B61.2 mg
Vitamin B123 mcg
Thiamin (B1)2.7 mg
Riboflavin (B2)1.3 mg
Niacin (B3)13 mg
Folate456 mcg
Choline28 mg
Caffeine0 mg
Water176 g
As published
This recipe was extracted from Quaker recipes (1954) by High Point Friends Meeting. Woman's Auxiliary, page 28. The excerpt below is the record exactly as published.
CORN FLAKE COOKIES 2 egg whites 2 cup nut meats 1 cup powdered sugar 1 cup coconut 2 cups corn flakes Yy teaspoon vanilla
Cook this with the app: pantry check, scaling, and the assistant.