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Oatmeal Sugar Wafers
From How we cook in Tennessee .., 1906
Serves 8
— Boston Cooking School.
Presented as published in 1906. 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
107Calories
3 gProtein
22 gCarbs
2 gFat
Full nutrition (34 nutrients)
Calories107 kcal
Protein2.6 g
Carbohydrates22 g
Fiber1.3 g
Sugars13 g
Total Fat2.2 g
Saturated Fat0.3 g
Monounsaturated Fat0.5 g
Polyunsaturated Fat0.4 g
Omega-30 g
Cholesterol25 mg
Sodium82 mg
Potassium57 mg
Calcium10 mg
Iron0.7 mg
Magnesium37 mg
Phosphorus73 mg
Zinc0.5 mg
Copper0.1 mg
Manganese0.6 mg
Vitamin D0.1 mcg
Vitamin C0 mg
Vitamin A10 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
Folate7.2 mcg
Choline18 mg
Caffeine0 mg
Water6.2 g
Estimated from matched ingredients across 8 servings.
As published
This recipe was extracted from How we cook in Tennessee .. (1906) by Jackson (Tenn.). First Baptist Church. The Silver Thimble Society., page 96. The excerpt below is the record exactly as published.
Oatmeal Sugar Wafers. — Beat an egg very light, without separating the white and yolk; add one-quarter teaspoon salt, one-quarter teaspoon vanilla, half tablespoon softened butter, half cup sugar, one and one-quarter cups Quaker rolled oats
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