Boiled Raisin & Nut Cookies
From Our favorite recipes (Stake Relief Society, 1954), 1954
Recipe by Marjorie Clements
Presented as published in 1954. 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
6756Calories
102 gProtein
1108 gCarbs
235 gFat
Full nutrition (34 nutrients)
Calories6756 kcal
Protein102 g
Carbohydrates1108 g
Fiber17 g
Sugars558 g
Total Fat235 g
Saturated Fat5.9 g
Monounsaturated Fat6.7 g
Polyunsaturated Fat4.2 g
Omega-30.1 g
Cholesterol558 mg
Sodium3223 mg
Potassium5341 mg
Calcium802 mg
Iron41 mg
Magnesium382 mg
Phosphorus1710 mg
Zinc8 mg
Copper2.8 mg
Manganese5.4 mg
Vitamin D3 mcg
Vitamin C52 mg
Vitamin A321 mcg
Vitamin E2 mg
Vitamin K14 mcg
Vitamin B62.2 mg
Vitamin B121.3 mcg
Thiamin (B1)5.8 mg
Riboflavin (B2)3.6 mg
Niacin (B3)54 mg
Folate1050 mcg
Choline486 mg
Caffeine0 mg
Water245 g
As published
This recipe was extracted from Our favorite recipes (Stake Relief Society, 1954) (1954) by Church of Jesus Christ of Latter-day Saints. New York New York Stake. Relief Society, page 31. The excerpt below is the record exactly as published.
BOILED RAISIN & NUT COOKIES Boil together 5 min.: Sift together and add; lc. water 4c. flour 2c. raisins 1 tsp. soda Cream together: 1 tsp. cinnomon 1c. shortening é tsp. allspice lc. brown sugar 1 tsp. baking powder lc. white sugar 1 tsp. salt Adds é tsp. nutmeg 3 eggs Add: 1 tsp. vanilla 1c. nuts, chopped
Cook this with the app: pantry check, scaling, and the assistant.