Scotch Fancies

Name: Scotch Fancies
Ingredients: an egg; half a cup of sugar; a scant tablespoon of melted butter; a cup of rolled oats; a pinch of salt; fifteen drops of vanilla

From Pan-Pacific cook book, 1915

Presented as published in 1915. 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

1094Calories

18 gProtein

168 gCarbs

22 gFat

Full nutrition (34 nutrients)

Calories1094 kcal

Protein18 g

Carbohydrates168 g

Fiber8.6 g

Sugars111 g

Total Fat22 g

Saturated Fat9.3 g

Monounsaturated Fat6.7 g

Polyunsaturated Fat3.3 g

Omega-30.1 g

Cholesterol215 mg

Sodium85 mg

Potassium494 mg

Calcium85 mg

Iron4.6 mg

Magnesium133 mg

Phosphorus456 mg

Zinc3.8 mg

Copper0.4 mg

Manganese3.3 mg

Vitamin D1 mcg

Vitamin C0 mg

Vitamin A172 mcg

Vitamin E1.2 mg

Vitamin K2.8 mcg

Vitamin B60.2 mg

Vitamin B120.5 mcg

Thiamin (B1)0.4 mg

Riboflavin (B2)0.4 mg

Niacin (B3)1.3 mg

Folate51 mcg

Choline184 mg

Caffeine0 mg

Water89 g

As published

This recipe was extracted from Pan-Pacific cook book (1915) by L. L. McLaren, page 85. The excerpt below is the record exactly as published.

SCOTCH FANCIES Beat an egg very light; add gradually half a cup of sugar and, when very creamy, beat in a scant tablespoon of melted butter, a cup of rolled oats, a pinch of salt and fifteen drops of vanilla

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