Breakfast
Oatmeal cookies
Marion Harland’s original method for Oatmeal cookies, retained as a source transcription for modern discovery.
Prep, cook, and serving values are clearly labeled editorial estimates. This transcription still needs a verified yield and modern kitchen adaptation before WorkLife will allow it to create a shopping cart.
From the cited source
Source ingredient cues
These cues were extracted from the historical method for discovery. Use the complete source method and citation alongside them.
- Mix together four cupfuls of flour (into which you have sifted a teaspoonful of soda) and three cupfuls of oatmeal;
- add two cupfuls of powdered sugar, a cupful of melted butter, and a teaspoonful of salt.
- Moisten the mass with enough cold water to make a very stiff dough.
Historical transcription
Source method
- 1
Mix together four cupfuls of flour (into which you have sifted a teaspoonful of soda) and three cupfuls of oatmeal; add two cupfuls of powdered sugar, a cupful of melted butter, and a teaspoonful of salt. Moisten the mass with enough cold water to make a very stiff dough. Roll as thin as possible, cut into round cakes and bake. This will make a very large number of cookies, but they will keep well for weeks.
Nutrition pending
No invented nutrition numbers.
WorkLife will publish nutrition and scalable serving quantities only after this historical transcription receives a measured modern adaptation.