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Oatmeal Cookies
From The Toronto Cook Book, 1915
Serves 24
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
No method was recorded for this recipe.
Nutrition per serving
113Calories
2 gProtein
16 gCarbs
5 gFat
Full nutrition (34 nutrients)
Calories113 kcal
Protein1.5 g
Carbohydrates16 g
Fiber0.2 g
Sugars7.1 g
Total Fat5.2 g
Saturated Fat1.3 g
Monounsaturated Fat2.1 g
Polyunsaturated Fat1.3 g
Omega-30 g
Cholesterol7.8 mg
Sodium33 mg
Potassium23 mg
Calcium20 mg
Iron0.7 mg
Magnesium5.4 mg
Phosphorus28 mg
Zinc0.2 mg
Copper0 mg
Manganese0.1 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A3.3 mcg
Vitamin E0 mg
Vitamin K0 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0.7 mg
Folate17 mcg
Choline6.8 mg
Caffeine0 mg
Water11 g
Estimated from matched ingredients across 24 servings.
As published
This recipe was extracted from The Toronto Cook Book (1915) by Powell, E. J. Mrs.,d.b. 1853, page 21. The excerpt below is the record exactly as published.
Oatmeal Cookies One-half pound flour, half pound oatmeal, six ounces sugar, quarter pound shortening, one egg, one and a half teaspoons baking powder; mix with milk or water to make a soft dough
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