Oatmeal Cookies (Without Eggs)
From The Fredericksburg home kitchen cook book, 1921
A simple egg-free cookie recipe.
Presented as published in 1921. 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
5068Calories
44 gProtein
710 gCarbs
236 gFat
Full nutrition (34 nutrients)
Calories5068 kcal
Protein44 g
Carbohydrates710 g
Fiber16 g
Sugars455 g
Total Fat236 g
Saturated Fat88 g
Monounsaturated Fat102 g
Polyunsaturated Fat30 g
Omega-30.2 g
Cholesterol207 mg
Sodium256 mg
Potassium5767 mg
Calcium801 mg
Iron35 mg
Magnesium1107 mg
Phosphorus1028 mg
Zinc12 mg
Copper2.6 mg
Manganese12 mg
Vitamin D5.4 mcg
Vitamin C0 mg
Vitamin A0.1 mcg
Vitamin E2.1 mg
Vitamin K2.9 mcg
Vitamin B62.4 mg
Vitamin B120 mcg
Thiamin (B1)2.6 mg
Riboflavin (B2)1 mg
Niacin (B3)18 mg
Folate357 mcg
Choline222 mg
Caffeine0 mg
Water872 g
As published
This recipe was extracted from The Fredericksburg home kitchen cook book (1921), page 35. The excerpt below is the record exactly as published.
Oatmeal Cookies (Without Eggs). 1 cupful sugar; 1 cupful molasses; 1 cupful lard; Sy2 cupfuls flour; 4 cupfuls of uncooked oatmeal; 2 teaspoonfuls cinnamon
Cook this with the app: pantry check, scaling, and the assistant.