Swedish Oatmeal Cookies
From Favorite recipes of Alexandria Ward, 1952
(If you do not like raisins, substitute nuts instead.)
Presented as published in 1952. 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
2766Calories
39 gProtein
410 gCarbs
119 gFat
Full nutrition (34 nutrients)
Calories2766 kcal
Protein39 g
Carbohydrates410 g
Fiber17 g
Sugars228 g
Total Fat119 g
Saturated Fat3.8 g
Monounsaturated Fat3.9 g
Polyunsaturated Fat3.1 g
Omega-30.1 g
Cholesterol191 mg
Sodium1571 mg
Potassium2036 mg
Calcium404 mg
Iron15 mg
Magnesium234 mg
Phosphorus867 mg
Zinc5.6 mg
Copper1.1 mg
Manganese4.6 mg
Vitamin D1.4 mcg
Vitamin C4.4 mg
Vitamin A95 mcg
Vitamin E1.1 mg
Vitamin K8.5 mcg
Vitamin B60.6 mg
Vitamin B120.7 mcg
Thiamin (B1)1.8 mg
Riboflavin (B2)1.2 mg
Niacin (B3)11 mg
Folate262 mcg
Choline211 mg
Caffeine0 mg
Water129 g
As published
This recipe was extracted from Favorite recipes of Alexandria Ward (1952) by Va.) Church of Jesus Christ of Latter-day Saints. Alexandria Ward (Alexandria, page 6. The excerpt below is the record exactly as published.
SWEDISH OATMEAL COOKIES cream: 3rd. add: 1/2 cup sugar 1 cup rolled oats 1/2 cup shortening 1 cup raisins Nuts if desired 2nd. add alternately: 1 egg 4th. bake in 350° oven 3 tablespoons milk approximately 12 with 1 cup flour minutes. 1/2 teaspoon soda 1/2 teaspoon baking powder (If you do not like raisins, substi- 1/2 teaspoon salt tute nuts instead.) 1/2 teaspoon cinnamon 1/2 teaspoon nutmeg
Cook this with the app: pantry check, scaling, and the assistant.