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Oatmeal Crisps
From The Rural cook book, 1907
Serves 8
Presented as published in 1907. 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
202Calories
4 gProtein
44 gCarbs
3 gFat
Full nutrition (33 nutrients)
Calories202 kcal
Protein3.5 g
Carbohydrates44 g
Fiber2.7 g
Sugars25 g
Total Fat3.2 g
Saturated Fat0.3 g
Monounsaturated Fat0.5 g
Polyunsaturated Fat0.6 g
Cholesterol3.9 mg
Sodium265 mg
Potassium99 mg
Calcium80 mg
Iron1.3 mg
Magnesium37 mg
Phosphorus134 mg
Zinc1 mg
Copper0.1 mg
Manganese1 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E0.1 mg
Vitamin K0.5 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0 mg
Niacin (B3)0.3 mg
Folate8.5 mcg
Choline11 mg
Caffeine0 mg
Water3.8 g
Estimated from matched ingredients across 8 servings.
As published
This recipe was extracted from The Rural cook book (1907), page 78. The excerpt below is the record exactly as published.
Oatmeal Crisps.— One tablespoonful of butter, creamed, one cup of sugar, added gradually; two and one-half cups rolled oats; two teaspoons baking powder well mixed with the oats ; two eggs, well beaten, one- half teaspoon of salt and two teaspoons vanilla
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