Rolled Oat Macaroons
From Blue Ribbon cook book, 1905
Presented as published in 1905. 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
As published
This recipe was extracted from Blue Ribbon cook book (1905) by Blue Ribbon Limited, page 54. The excerpt below is the record exactly as published.
Rolled Oat Macaroons—1 cup rolled oats, 4% cup sugar, 1 teaspoon Blue Ribbon baking powder, 1 teaspoon melted butter, 14 teaspoon Blue Ribbon almond extract, Ye teaspoon Blue Ribbon rose extract, 1 white of egg, beaten stiff
Cook this with the app: pantry check, scaling, and the assistant.