Almond Cookie
From The Wilson cook book, 1941
Presented as published in 1941. 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
3201Calories
34 gProtein
261 gCarbs
232 gFat
Full nutrition (34 nutrients)
Calories3201 kcal
Protein34 g
Carbohydrates261 g
Fiber4.2 g
Sugars108 g
Total Fat232 g
Saturated Fat2.8 g
Monounsaturated Fat12 g
Polyunsaturated Fat4.9 g
Omega-30 g
Cholesterol186 mg
Sodium447 mg
Potassium587 mg
Calcium281 mg
Iron13 mg
Magnesium147 mg
Phosphorus509 mg
Zinc3 mg
Copper0.7 mg
Manganese2.1 mg
Vitamin D1 mcg
Vitamin C0 mg
Vitamin A80 mcg
Vitamin E8.7 mg
Vitamin K0.3 mcg
Vitamin B60.3 mg
Vitamin B120.4 mcg
Thiamin (B1)1.9 mg
Riboflavin (B2)1.4 mg
Niacin (B3)14 mg
Folate339 mcg
Choline164 mg
Caffeine0 mg
Water58 g
As published
This recipe was extracted from The Wilson cook book (1941) by Woman's Society of Christian Service (Wilson, Wilson County, N.C.), page 34. The excerpt below is the record exactly as published.
Almond Cookie 1% cups flour (Swans Down) % teaspoon baking powder % cup sugar 1 egg 1 tablespoon cinnamon 1 cup shortening 14 tablespoon cardamon 144 cup toasted almonds
Cook this with the app: pantry check, scaling, and the assistant.