Photo: Molly Mears
Estimated Nutrition (whole recipe, rough)
1134
Calories
35g
Protein
49g
Fat
138g
Carbs
What these numbers assume — 7 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Pecans | 1 oz (28g / ~19 halves) | 196 |
| Oat | 1/2 cup dry (40g) | 154 |
| Milk | 1 cup (244ml) whole | 149 |
| Butter | 1 tbsp (14g) | 102 |
| Egg | 1 large egg (50g) | 78 |
| Salt | 1 tsp (6g) | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 2 cups of chopped pecans
- 2 cups of flour
- 1 cup of butter
- 2 tablespoonfuls of milk
- 1 cup of rolled oats
- 1 egg
- 1 large teaspoonful of baking powder
- salt
Directions
1
\yi cups of brown sugar;
2
2 cups of chopped pecans ; 1 large teaspoonful of
3
baking powder;
4
2 cups of flour;
5
1 cup of butter;
6
2 tablespoonfuls of milk; 1 cup of rolled oats; Pinch of salt.
7
Cream butter; add sugar; add egg, then milk. In the flour mix the baking powder. Put all together and beat hard; add pecans, rolled oats, salt, and flavoring. Drop from a teaspoon on greased paper and bake in a moderate oven. Flavor with vanilla.
By Colville, Jessie Henderson. [from old catalog] ·
Recipe sourced from
internet_archive