Americandessert
BROWNIES
From New Delineator recipes., 1929
Serve with afternoon tea.
Presented as published in 1929. 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
1330Calories
21 gProtein
302 gCarbs
8 gFat
Full nutrition (34 nutrients)
Calories1330 kcal
Protein21 g
Carbohydrates302 g
Fiber0 g
Sugars201 g
Total Fat7.8 g
Saturated Fat1.8 g
Monounsaturated Fat2.4 g
Polyunsaturated Fat1.5 g
Omega-30 g
Cholesterol186 mg
Sodium667 mg
Potassium890 mg
Calcium57 mg
Iron5.7 mg
Magnesium62 mg
Phosphorus364 mg
Zinc1.6 mg
Copper0.5 mg
Manganese0.7 mg
Vitamin D1 mcg
Vitamin C21 mg
Vitamin A120 mcg
Vitamin E0.5 mg
Vitamin K0.2 mcg
Vitamin B60.6 mg
Vitamin B120.4 mcg
Thiamin (B1)0.9 mg
Riboflavin (B2)0.6 mg
Niacin (B3)13 mg
Folate202 mcg
Choline147 mg
Caffeine0 mg
Water53 g
As published
This recipe was extracted from New Delineator recipes. (1929) by Delineator Home Institute, page 56. The excerpt below is the record exactly as published.
BROWNIES 2 squares chocolate ^ teaspoon salt ji cup fat y2 cup floui I cup white sugar ^ cup nuts I egg Melt chocolate and add it to the melted fat. Add sugar, egg, salt and flour. Mix in chopped nuts, pour in greased baking-pans, and bake at 360° F. about twenty-five minutes. They will look half baked, but mark off in squares or strips when you take them from the oven, and they will harden as they cool. Remove from the pans when cool. Serve with afternoon tea. These cookies resemble fudge in taste and appearance. GINGER SNAPS I cup molasses 3 cups flour
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