Barley Cookies

Name: Barley Cookies
Ingredients: 1 cup corn syrup; 1% cup cold water; 34 cup shortening; 14 teaspoon salt; 3 eggs; 1 cup raisins; 1 teaspoon soda; Barley flour

From Keep the war foods cooking, 1918

(Abbott)

Presented as published in 1918. 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

3085Calories

25 gProtein

402 gCarbs

172 gFat

Full nutrition (34 nutrients)

Calories3085 kcal

Protein25 g

Carbohydrates402 g

Fiber8.5 g

Sugars375 g

Total Fat172 g

Saturated Fat4.9 g

Monounsaturated Fat5.5 g

Polyunsaturated Fat3 g

Omega-30.1 g

Cholesterol558 mg

Sodium1062 mg

Potassium1619 mg

Calcium255 mg

Iron6 mg

Magnesium93 mg

Phosphorus482 mg

Zinc4.1 mg

Copper0.7 mg

Manganese0.6 mg

Vitamin D3 mcg

Vitamin C4.4 mg

Vitamin A240 mcg

Vitamin E1.8 mg

Vitamin K7.1 mcg

Vitamin B60.6 mg

Vitamin B121.3 mcg

Thiamin (B1)0.5 mg

Riboflavin (B2)0.9 mg

Niacin (B3)1.6 mg

Folate80 mcg

Choline462 mg

Caffeine0 mg

Water573 g

As published

This recipe was extracted from Keep the war foods cooking (1918) by Illinois Farmers' Institute. Dept. of Household Science., page 5. The excerpt below is the record exactly as published.

BARLEY COOKIES. 1 cup corn syrup. 1% cup cold water. 34 cup shortening. 14 teaspoon salt. 3 eggs. 1 cup raisins. 1 teaspoon soda. Barley flour

Cook this with the app: pantry check, scaling, and the assistant.