Lace Cookies
From The Carbon County cook book, 1926
Presented as published in 1926. 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
1646Calories
38 gProtein
332 gCarbs
45 gFat
Full nutrition (34 nutrients)
Calories1646 kcal
Protein38 g
Carbohydrates332 g
Fiber19 g
Sugars203 g
Total Fat45 g
Saturated Fat5.3 g
Monounsaturated Fat7.5 g
Polyunsaturated Fat6.3 g
Omega-30 g
Cholesterol435 mg
Sodium628 mg
Potassium842 mg
Calcium422 mg
Iron10 mg
Magnesium279 mg
Phosphorus1086 mg
Zinc8.3 mg
Copper0.8 mg
Manganese7 mg
Vitamin D2 mcg
Vitamin C0 mg
Vitamin A160 mcg
Vitamin E1.9 mg
Vitamin K4.1 mcg
Vitamin B60.4 mg
Vitamin B120.9 mcg
Thiamin (B1)0.9 mg
Riboflavin (B2)0.8 mg
Niacin (B3)2.2 mg
Folate108 mcg
Choline371 mg
Caffeine0 mg
Water102 g
As published
This recipe was extracted from The Carbon County cook book (1926), page 15. The excerpt below is the record exactly as published.
Lace Cookies. 214 cups (heaping) rolled oats, 2 eggs, 2 table- spoons butter, 1 cup sugar, 1 teaspoon baking powder. Make balls about the size of a walnut, with hands wet. Space two inches apart in the pan and bake. MRS. ©. H STEVENSON. Doughnuts. 1 cup sugar, 3 tablespoons butter,
Cook this with the app: pantry check, scaling, and the assistant.