Americandessertvegetarianpescatariannut-freesoy-freefish-freeshellfish-free
Oatmeal Cookies
From Lessons in cooking through preparation of meals, 1912
Serves 7
Presented as published in 1912. 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
346Calories
9 gProtein
57 gCarbs
10 gFat
Full nutrition (34 nutrients)
Calories346 kcal
Protein9.1 g
Carbohydrates57 g
Fiber2.8 g
Sugars8.5 g
Total Fat9.6 g
Saturated Fat4.3 g
Monounsaturated Fat2.1 g
Polyunsaturated Fat1 g
Omega-30 g
Cholesterol19 mg
Sodium485 mg
Potassium208 mg
Calcium128 mg
Iron3.7 mg
Magnesium58 mg
Phosphorus222 mg
Zinc2 mg
Copper0.2 mg
Manganese1.2 mg
Vitamin D0.2 mcg
Vitamin C0 mg
Vitamin A5.6 mcg
Vitamin E0.1 mg
Vitamin K0.9 mcg
Vitamin B60 mg
Vitamin B120.1 mcg
Thiamin (B1)0.5 mg
Riboflavin (B2)0.2 mg
Niacin (B3)2.8 mg
Folate67 mcg
Choline15 mg
Caffeine0 mg
Water168 g
Estimated from matched ingredients across 7 servings.
As published
This recipe was extracted from Lessons in cooking through preparation of meals (1912) by Eva Roberta Robinson, page 109. The excerpt below is the record exactly as published.
OATMEAL COOKIES TEA Meat Souffle Add I c finely chopped cooked meat to ^ c hot Medium White Sauce (p 38) ; season and add the beaten yolks of 2 eggs ; remove from the fire, cool, cut and fold in the whites of 2 eggs beaten stiff. Turn into a buttered baking dish, set in a pan of water and bake from 40 m to i h. Oatmeal Cookies Beat I egg until light, add j4 c sugar, ^ c milk and }i c thin cream ; mix well and add 5^ c oatmeal and 2 c flour mixed and sifted with 2 t baking-powder and i t salt
Read the full page as publishedCollapse the page
Cook this with the app: pantry check, scaling, and the assistant.