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Oatmeal Macaroons

Name: Oatmeal Macaroons
Yield: 18 servings
Ingredients: 2 eggs; 1 cup sugar; 1 teasp vanilla; 2i^ cups rolled (steamed) oats; 1 teasp baking powder; a little salt; 1 tablesp melted butter

From Farm and home cook book and housekeeper's assistant, 1907

Serves 18

[Mrs. R. C., Mass.]

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

102Calories

2 gProtein

19 gCarbs

2 gFat

Full nutrition (34 nutrients)

Calories102 kcal

Protein2.3 g

Carbohydrates19 g

Fiber1.2 g

Sugars11 g

Total Fat1.9 g

Saturated Fat0.7 g

Monounsaturated Fat0.6 g

Polyunsaturated Fat0.4 g

Omega-30 g

Cholesterol22 mg

Sodium35 mg

Potassium51 mg

Calcium24 mg

Iron0.6 mg

Magnesium17 mg

Phosphorus65 mg

Zinc0.5 mg

Copper0.1 mg

Manganese0.4 mg

Vitamin D0.1 mcg

Vitamin C0 mg

Vitamin A14 mcg

Vitamin E0.1 mg

Vitamin K0.3 mcg

Vitamin B60 mg

Vitamin B120.1 mcg

Thiamin (B1)0.1 mg

Riboflavin (B2)0 mg

Niacin (B3)0.1 mg

Folate6.4 mcg

Choline21 mg

Caffeine0 mg

Water5.8 g

Estimated from matched ingredients across 18 servings.

As published

This recipe was extracted from Farm and home cook book and housekeeper's assistant (1907) by Adeline O. Goessling, page 37. The excerpt below is the record exactly as published.

Oatmeal Macaroons Beat 2 eggs light, add I cup sugar, 1 teasp vanilla, 2i^ cups rolled (steamed) oats, 1 teasp baking powder, a little salt, and 1 tablesp melted butter. Drop by teaspoonsful on greased tins, and bake. When done slip a knife under each cookie, carefully remove from tin, and cool. — [Mrs. R. C, Mass. Jelly Jumbles Cream % cup butter with 1 cup sugar

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