Oatmeal Macaroons

Name: Oatmeal Macaroons
Ingredients: 2 tsp. butter.; 24 ¢c. rolled oats.; 1 c. sugar.; 23 tsp. baking powder.; 2 ege2s.; x tsp. salt.; 1 tsp. vanilla or 4 tsp. bitter almond flavoring.

From Lillian Massey school recipes, 1913

This amount will make about five dozen macaroons.

Presented as published in 1913. 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

8682Calories

282 gProtein

1588 gCarbs

151 gFat

Full nutrition (34 nutrients)

Calories8682 kcal

Protein282 g

Carbohydrates1588 g

Fiber206 g

Sugars222 g

Total Fat151 g

Saturated Fat26 g

Monounsaturated Fat44 g

Polyunsaturated Fat49 g

Omega-30 g

Cholesterol393 mg

Sodium3542 mg

Potassium7552 mg

Calcium1646 mg

Iron90 mg

Magnesium2837 mg

Phosphorus8775 mg

Zinc76 mg

Copper8.1 mg

Manganese74 mg

Vitamin D2 mcg

Vitamin C0 mg

Vitamin A160 mcg

Vitamin E9.6 mg

Vitamin K41 mcg

Vitamin B62.2 mg

Vitamin B120.9 mcg

Thiamin (B1)9.4 mg

Riboflavin (B2)3.6 mg

Niacin (B3)23 mg

Folate701 mcg

Choline1120 mg

Caffeine0 mg

Water301 g

As published

This recipe was extracted from Lillian Massey school recipes (1913) by Lillian Massey School Household Science, page 42. The excerpt below is the record exactly as published.

OATMEAL MACAROONS. 2 tsp. butter. 24 ¢c. rolled oats. 1 c. sugar. 23 tsp. baking powder. 2 ege2s. x tsp. salt. 1 tsp. vanilla or 4 tsp. bitter almond flavoring.

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