Oatflake Cookies
From Student's manual in household arts, 1915
Presented as published in 1915. 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
4245Calories
45 gProtein
546 gCarbs
223 gFat
Full nutrition (34 nutrients)
Calories4245 kcal
Protein45 g
Carbohydrates546 g
Fiber13 g
Sugars203 g
Total Fat223 g
Saturated Fat3.5 g
Monounsaturated Fat3.7 g
Polyunsaturated Fat2.2 g
Omega-30 g
Cholesterol372 mg
Sodium2580 mg
Potassium2054 mg
Calcium160 mg
Iron21 mg
Magnesium138 mg
Phosphorus612 mg
Zinc3.5 mg
Copper1 mg
Manganese2.4 mg
Vitamin D2 mcg
Vitamin C10 mg
Vitamin A160 mcg
Vitamin E1.1 mg
Vitamin K0.3 mcg
Vitamin B60.7 mg
Vitamin B120.9 mcg
Thiamin (B1)2.6 mg
Riboflavin (B2)1.9 mg
Niacin (B3)19 mg
Folate454 mcg
Choline294 mg
Caffeine0 mg
Water132 g
As published
This recipe was extracted from Student's manual in household arts (1915) by Martha L. Metcalf, page 51. The excerpt below is the record exactly as published.
Oatflake Cookies. i C. shortening 1 t. cinnamon 1 C. sugar I t. soda 2 eggs 1 C. oatflake (rolled oats) 2 C. flour ^ C. sour milk i t. salt 1 C. chopped raisins
Cook this with the app: pantry check, scaling, and the assistant.