Oatmeal Macaroons

Ingredients

• two level table spoonfuls of butter
• half a cup of sugar
• the beaten yolks of two large eggs
• stir in 3/4 cupfuls of rolled oats
• 2 1/4 level teaspoonfuls of baking powder
• one-fourth teaspoonful of salt
• one teaspoonful of vanilla
• the whites of two eggs, beaten dry

Method

1. 1

   Cream two level tablespoonfuls of butter, scant measure; add gradually half a cup of sugar, then the beaten yolks of two large eggs beaten again with half a cup of sugar.

2. 2

   Then stir in 3/4 cupfuls of rolled oats, mixed with 2 1/4 level teaspoonfuls of baking powder and one-fourth teaspoonful of salt.

3. 3

   Flavor with one teaspoonful of vanilla, then fold in the whites of two eggs, beaten dry.

4. 4

   Drop with a teaspoon onto a buttered baking-sheet, making little rounds about three inches apart, and bake in a slow oven.

As published

This recipe was extracted from The Rural cook book (1907), page 78. The excerpt below is the record exactly as published.

Oatmeal Macaroons. — Creaiu two level table spoonfuls of butter, scant measure; add gradually half a cup of sugar, then the beaten yolks of two large eggs beaten again with half a cup of sugar. Then stir in S^ cupfuls of rolled oats, mixed with 2}4 level teaspoonfuls of baking powder and one'fourth teaspoonful of salt. Flavor with one teaspoonful of vanilla, then fold in the whites of two eggs, beaten dry

Cook this with the app: pantry check, scaling, and the assistant.