Americandessert
Oatmeal Cookies
From Royal baker and pastry cook, 1913
Presented as published in 1913. 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
1690Calories
43 gProtein
349 gCarbs
16 gFat
Full nutrition (34 nutrients)
Calories1690 kcal
Protein43 g
Carbohydrates349 g
Fiber2 g
Sugars107 g
Total Fat16 g
Saturated Fat4.5 g
Monounsaturated Fat3.7 g
Polyunsaturated Fat2.4 g
Omega-30.1 g
Cholesterol201 mg
Sodium3193 mg
Potassium1515 mg
Calcium945 mg
Iron19 mg
Magnesium186 mg
Phosphorus1579 mg
Zinc4.4 mg
Copper1.1 mg
Manganese3.6 mg
Vitamin D2.2 mcg
Vitamin C31 mg
Vitamin A120 mcg
Vitamin E0.7 mg
Vitamin K0.5 mcg
Vitamin B60.6 mg
Vitamin B121.1 mcg
Thiamin (B1)2.7 mg
Riboflavin (B2)1.6 mg
Niacin (B3)18 mg
Folate476 mcg
Choline177 mg
Caffeine0 mg
Water348 g
As published
This recipe was extracted from Royal baker and pastry cook (1913) by Royal Baking Powder Company, page 31. The excerpt below is the record exactly as published.
Oatmeal Cookies. — 1 egg, A cup sugar, A cup sweet cream, A cup milk, H cup fine oat¬ meal, 2 cups flour, 2 teaspoons Royal Baking Powder, 1 teaspoon salt
Cook this with the app: pantry check, scaling, and the assistant.