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Scottish Fancies
From Boston Cooking-School cook book, 1896
Serves 8
For variety use 24 cup rolled oats and fill cup with shredded coconut. After baking, these cookies may be rolled over handle of wooden spoon, while still warm.
Presented as published in 1896. 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
102Calories
1 gProtein
20 gCarbs
2 gFat
Full nutrition (34 nutrients)
Calories102 kcal
Protein1.4 g
Carbohydrates20 g
Fiber1.1 g
Sugars13 g
Total Fat2.1 g
Saturated Fat1 g
Monounsaturated Fat0.6 g
Polyunsaturated Fat0.3 g
Omega-30 g
Cholesterol3.6 mg
Sodium74 mg
Potassium40 mg
Calcium6.1 mg
Iron0.5 mg
Magnesium15 mg
Phosphorus44 mg
Zinc0.4 mg
Copper0 mg
Manganese0.4 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A12 mcg
Vitamin E0.1 mg
Vitamin K0.3 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.1 mg
Folate3.5 mcg
Choline4.6 mg
Caffeine0 mg
Water1.6 g
Estimated from matched ingredients across 8 servings.
As published
This recipe was extracted from Boston Cooking-School cook book (1896) by Fannie Merritt Farmer, Lincoln, Mary Johnson Bailey "Mrs. D. A. Lincoln,", James B. Herndon , Herndon/Vehling Collection, Sam Sloan, D. A. Lincoln, page 289. The excerpt below is the record exactly as published.
SCOTTISH FANCIES 1 egg, beaten until light 1 cup rolled oats (uncooked) Vg cup sugar ¥ teaspoon salt %% tablespoon melted butter Y% teaspoon vanilla
Cook this with the app: pantry check, scaling, and the assistant.