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Rokled Oat Cookies
From The Landmarks club cook book, 1903
Serves 12
Presented as published in 1903. 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
282Calories
4 gProtein
41 gCarbs
12 gFat
Full nutrition (34 nutrients)
Calories282 kcal
Protein4 g
Carbohydrates41 g
Fiber2.3 g
Sugars22 g
Total Fat12 g
Saturated Fat5 g
Monounsaturated Fat2.9 g
Polyunsaturated Fat3.2 g
Omega-30 g
Cholesterol19 mg
Sodium4.4 mg
Potassium150 mg
Calcium21 mg
Iron1.4 mg
Magnesium33 mg
Phosphorus98 mg
Zinc0.8 mg
Copper0.2 mg
Manganese0.8 mg
Vitamin D0 mcg
Vitamin C0.2 mg
Vitamin A61 mcg
Vitamin E0.3 mg
Vitamin K1.3 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0.9 mg
Folate23 mcg
Choline9.4 mg
Caffeine0 mg
Water11 g
Estimated from matched ingredients across 12 servings.
As published
This recipe was extracted from The Landmarks club cook book (1903) by The Landmarks club, Los Angeles, Calif., page 109. The excerpt below is the record exactly as published.
ROKLED OAT cookies. Two cups rolled oats, one cup wheat flour, half cup melted butter, one cup sugar, half teaspoon of soda dissolved in a quarter cup hot water. Mix, let stand an hour, then add half cup raisins chopped, a half cup chopped walnuts
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