Cardamom Cookies
From Crescent cook book, 1920
Presented as published in 1920. 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
1648Calories
40 gProtein
345 gCarbs
58 gFat
Full nutrition (34 nutrients)
Calories1648 kcal
Protein40 g
Carbohydrates345 g
Fiber0 g
Sugars151 g
Total Fat58 g
Saturated Fat3.1 g
Monounsaturated Fat3.7 g
Polyunsaturated Fat1.9 g
Omega-30 g
Cholesterol498 mg
Sodium154 mg
Potassium496 mg
Calcium113 mg
Iron16 mg
Magnesium81 mg
Phosphorus479 mg
Zinc3.2 mg
Copper0.5 mg
Manganese1.9 mg
Vitamin D2 mcg
Vitamin C0 mg
Vitamin A160 mcg
Vitamin E1.1 mg
Vitamin K0.3 mcg
Vitamin B60.3 mg
Vitamin B120.9 mcg
Thiamin (B1)2.4 mg
Riboflavin (B2)1.6 mg
Niacin (B3)17 mg
Folate448 mcg
Choline294 mg
Caffeine0 mg
Water111 g
As published
This recipe was extracted from Crescent cook book (1920) by Ohio) Crescent Manufacturing Company (Fremont, page 10. The excerpt below is the record exactly as published.
CARDAMOM COOKIES 14 cup Butter 34, cup Sugar 2 Eggs 1 scant teaspoon Cardamom Extract 2 cups Flour 1 teaspoon Crescent Powder
Cook this with the app: pantry check, scaling, and the assistant.