Oatmeal Macaroons

Name: Oatmeal Macaroons
Ingredients: one tablespoon of butter; one-half cup of sugar; one well-beaten egg; one and one-half cups of rolled oats; one-fourth teaspoon of salt; one-half teaspoon of baking powder

From The home science cook book, 1902

Presented as published in 1902. 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

944Calories

23 gProtein

188 gCarbs

24 gFat

Full nutrition (34 nutrients)

Calories944 kcal

Protein23 g

Carbohydrates188 g

Fiber13 g

Sugars102 g

Total Fat24 g

Saturated Fat3 g

Monounsaturated Fat4.4 g

Polyunsaturated Fat3.9 g

Omega-30 g

Cholesterol217 mg

Sodium899 mg

Potassium537 mg

Calcium228 mg

Iron6.6 mg

Magnesium183 mg

Phosphorus674 mg

Zinc5.3 mg

Copper0.5 mg

Manganese4.7 mg

Vitamin D1 mcg

Vitamin C0 mg

Vitamin A80 mcg

Vitamin E1.1 mg

Vitamin K2.7 mcg

Vitamin B60.2 mg

Vitamin B120.4 mcg

Thiamin (B1)0.6 mg

Riboflavin (B2)0.4 mg

Niacin (B3)1.5 mg

Folate64 mcg

Choline199 mg

Caffeine0 mg

Water54 g

As published

This recipe was extracted from The home science cook book (1902) by Lincoln, Mary Johnson Bailey "Mrs. D. A. Lincoln,", page 88. The excerpt below is the record exactly as published.

Oatmeal Macaroons. Rub one tablespoon of butter into one-half cup of sugar, and mix with one well-beaten egg. Stir in one and one-half cups of rolled oats, one-fourth teaspoon of salt, and one-half teaspoon of baking powder

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