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Oatmeal Cookies
From Boston Cooking-School cook book, 1896
Serves 3
Presented as published in 1896. 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
465Calories
11 gProtein
86 gCarbs
9 gFat
Full nutrition (34 nutrients)
Calories465 kcal
Protein11 g
Carbohydrates86 g
Fiber0.3 g
Sugars18 g
Total Fat9.2 g
Saturated Fat4.4 g
Monounsaturated Fat1.7 g
Polyunsaturated Fat0.1 g
Omega-30 g
Cholesterol23 mg
Sodium1106 mg
Potassium178 mg
Calcium229 mg
Iron5.2 mg
Magnesium32 mg
Phosphorus202 mg
Zinc0.9 mg
Copper0.1 mg
Manganese0.7 mg
Vitamin D0.2 mcg
Vitamin C0 mg
Vitamin A6.5 mcg
Vitamin E0 mg
Vitamin K0.5 mcg
Vitamin B60.1 mg
Vitamin B120.1 mcg
Thiamin (B1)0.8 mg
Riboflavin (B2)0.4 mg
Niacin (B3)5.7 mg
Folate135 mcg
Choline5.1 mg
Caffeine0 mg
Water54 g
Estimated from matched ingredients across 3 servings.
As published
This recipe was extracted from Boston Cooking-School cook book (1896) by Fannie Merritt Farmer, Lincoln, Mary Johnson Bailey "Mrs. D. A. Lincoln,", James B. Herndon , Herndon/Vehling Collection, Sam Sloan, D. A. Lincoln, page 288. The excerpt below is the record exactly as published.
OATMEAL COOKIES 1 egg 1 teaspoon soda 1 cup sugar 1 teaspoon cinnamon 4% cup melted butter 2% cups rolled oats 144 cup melted lard 1 cup raisins, or nut meats, cut fine, or 1 tablespoon molasses ¥ cup of each 2 cups flour Beat egg, add other ingredients. Mix well. Arrange by spoon- fuls on buttered cooky sheet. Press flat with fingers. Bake in moderately slow oven (325° F.). OATMEAL COOKIES 1 egg, beaten until light 14 cup fine oatmeal 14 cup sugar 2 cups flour 14 cup thin cream 2 teaspoons baking powder 4 cup milk 1 teaspoon salt
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