Buttermilk Cookies

Name: Buttermilk Cookies
Ingredients: One and a half cups granulated sugar; or two cups soft white sugar; one cup lard; one cup buttermilk; two level teaspoons of soda; Flavor with nutmeg; add flour to make a soft dough

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

Nutrition per serving

4824Calories

8 gProtein

713 gCarbs

228 gFat

Full nutrition (33 nutrients)

Calories4824 kcal

Protein7.8 g

Carbohydrates713 g

Fiber0 g

Sugars714 g

Total Fat228 g

Saturated Fat90 g

Monounsaturated Fat100 g

Polyunsaturated Fat25 g

Cholesterol234 mg

Sodium263 mg

Potassium343 mg

Calcium287 mg

Iron0.4 mg

Magnesium26 mg

Phosphorus207 mg

Zinc1.2 mg

Copper0.1 mg

Manganese0 mg

Vitamin D8.6 mcg

Vitamin C0 mg

Vitamin A115 mcg

Vitamin E1.5 mg

Vitamin K0.7 mcg

Vitamin B60.1 mg

Vitamin B121.1 mcg

Thiamin (B1)0.1 mg

Riboflavin (B2)0.4 mg

Niacin (B3)0.2 mg

Folate12 mcg

Choline144 mg

Caffeine0 mg

Water214 g

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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