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OATMEAL BISCUITS
From Magnet users cook book, 1920
Serves 10
Recipe by Mrs. John Barber, Jr., Viking, Alta.
Presented as published in 1920. 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
193Calories
3 gProtein
25 gCarbs
9 gFat
Full nutrition (34 nutrients)
Calories193 kcal
Protein2.6 g
Carbohydrates25 g
Fiber0.3 g
Sugars11 g
Total Fat9.5 g
Saturated Fat3.5 g
Monounsaturated Fat4.1 g
Polyunsaturated Fat1.1 g
Omega-30 g
Cholesterol27 mg
Sodium1260 mg
Potassium39 mg
Calcium164 mg
Iron1.3 mg
Magnesium9.8 mg
Phosphorus97 mg
Zinc0.3 mg
Copper0 mg
Manganese0.2 mg
Vitamin D0.3 mcg
Vitamin C0 mg
Vitamin A8 mcg
Vitamin E0.1 mg
Vitamin K0.1 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.1 mg
Niacin (B3)1 mg
Folate26 mcg
Choline20 mg
Caffeine0 mg
Water20 g
Estimated from matched ingredients across 10 servings.
As published
This recipe was extracted from Magnet users cook book (1920) by Petrie Manufacturing Co, page 37. The excerpt below is the record exactly as published.
OATMEAL BISCUITS. Six ounces fine oatmeal, 5 ounces flour, 4 ounces fine sugar, 3 ounces butter or lard, 2 tablespoons baking powder, one egg and a little salt
Cook this with the app: pantry check, scaling, and the assistant.