Buttermilk Cookies
From True food values and their low costs, 1916
Presented as published in 1916. 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
As published
This recipe was extracted from True food values and their low costs (1916) by William S. Birge, page 51. The excerpt below is the record exactly as published.
Buttermilk Cookies One and a half cups granulated sugar, or two cups soft white sugar, one cup lard, one cup but- termilk in which have been dissolved two level teaspoons of soda. Flavor with nutmeg and add flour to make a soft dough
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