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Oatmeal Drop Cookies

From The Central cook book, 1924

Mrs. P. B. Maarunper.

Presented as published in 1924. 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

2695Calories
46 gProtein
493 gCarbs
67 gFat
Full nutrition (34 nutrients)
Calories2695 kcal
Protein46 g
Carbohydrates493 g
Fiber11 g
Sugars233 g
Total Fat67 g
Saturated Fat2.6 g
Monounsaturated Fat3.5 g
Polyunsaturated Fat2.9 g
Omega-30 g
Cholesterol186 mg
Sodium1817 mg
Potassium1079 mg
Calcium673 mg
Iron21 mg
Magnesium211 mg
Phosphorus960 mg
Zinc5.7 mg
Copper0.9 mg
Manganese5.2 mg
Vitamin D1 mcg
Vitamin C1.1 mg
Vitamin A80 mcg
Vitamin E0.9 mg
Vitamin K3.5 mcg
Vitamin B60.4 mg
Vitamin B120.4 mcg
Thiamin (B1)2.8 mg
Riboflavin (B2)1.5 mg
Niacin (B3)18 mg
Folate454 mcg
Choline187 mg
Caffeine0 mg
Water80 g

As published

This recipe was extracted from The Central cook book (1924) by N.C.). Circle Number Three Central Methodist Church (Raleigh, page 37. The excerpt below is the record exactly as published.

Oatmeal Drop Cookies 1 cup granulated sugar. 1/3 teaspoon salt. 14 cup shortening (lard or butter). 1% teaspoon soda. 1 egg. 2 cups flour. . 4 cup raisins (chopped). 2 teaspoons baking powder. 1 cup rolled oats. 14 teaspoon Bee Brand cinnamon. Sift baking powder, soda, salt and cinnamon with flour, add shortening, egg, milk, and rolled oats. Drop on buttered pans with teaspoon, then wet fingers and flatten down. Mrs. P. B. Maarunper. Ginger Snaps 7 pounds of flour. 2 ounces cinnamon. 14 gallon molasses. 2 ounces spices. 34 pound lard. 1 ounce cloves. 1 cup of ground ginger. lg cup soda. 114 pounds of brown sugar. Mix flour with all dry ingredients. Then work in lard, molasses and fill cup of soda with boiling water and work into a dough and pack in jar or large bowl and will keep for weeks and you can cook them any time. Mrs. Frep ALLEN. Oatmeal Cookies 11% cups sugar. 34 cup butter. 21% cups oatmeal 2 cups flour. 34 cup milk. 1 cup raisins. 3 eggs. 1 teaspoon Bee Brand cinnamon. 34 teaspoon soda. meri Rumford baking pow- er. Cream butter and sugar, add eggs well beaten, then add the milk, flour, oatmeal, soda and baking powder and then the cinnamon. Beat well, roll on floured board and cut with biscuit cutter, place in greased pan and bake in quick oven. Miss Ruta WeatTHeErty. Tea Cakes Y cup butter. Y cup lard. 1 cup sugar. 2 eggs. 1 teaspoonful baking powder. V4 teaspoonful soda. 3 tablespoons buttermilk. (Enough flour to work together and roll, about one quart.) Cream butter, lard and sugar, then add eggs, mix baking powder, soda and milk, then work together. Bake in greased pan. Miss Rutu Rieean. 76 Give the growing children Knox Sparkling Gelatine (bet cee snip de SMa all ella lM DS lc RN Rl Soft Gingerbread 1 cup molasses. lg cup sugar. Y% cup butter. 16 cup milk. 2 eggs. 1 tablespoon ginger, Bee Brand. 1 teaspoon allspice, Bee Brand. 2 cups flour. 11% teaspoons baking powder. Bake in shallow pans in moderate oven. Mrs. A. D. Savage. Spice Cakes 3 tablespoons shortening. 4 tablespoons sugar. 34 cup corn syrup or molasses. 1 egg. 4 cup milk. 2 cups flour. 3 teaspoons baking powder. 4 teaspoon salt. 1 teaspoon cinnamon, Bee Brand. 14 teaspoon spice. 14 teaspoon nutmeg, Bee Brand. 14 teaspoon cloves. 4 cup chopped raisins. These little individual spice cakes, baked in muffin tins are very good. Miss Ruta WratuHeErty. Doughnuts (Sour Milk) 2 eggs. 1 quart flour. 1 cup sugar. 1 cup sour milk or cream. 1 teaspoon soda. 1 teaspoon salt. 1 tablespoon melted butter. Season to taste, using Bee Brand 14 teaspoon Bee Brand cinnamon
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