Chocolate Cookies
From The Edwardsville cook book, 1906
Presented as published in 1906. 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
2230Calories
19 gProtein
287 gCarbs
123 gFat
Full nutrition (34 nutrients)
Calories2230 kcal
Protein19 g
Carbohydrates287 g
Fiber15 g
Sugars198 g
Total Fat123 g
Saturated Fat57 g
Monounsaturated Fat48 g
Polyunsaturated Fat12 g
Omega-30.3 g
Cholesterol231 mg
Sodium95 mg
Potassium1598 mg
Calcium412 mg
Iron6.6 mg
Magnesium242 mg
Phosphorus449 mg
Zinc2.6 mg
Copper1.1 mg
Manganese1.9 mg
Vitamin D0 mcg
Vitamin C5.1 mg
Vitamin A736 mcg
Vitamin E21 mg
Vitamin K7.5 mcg
Vitamin B60.4 mg
Vitamin B120.2 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)1 mg
Niacin (B3)3.9 mg
Folate40 mcg
Choline62 mg
Caffeine0 mg
Water39 g
As published
This recipe was extracted from The Edwardsville cook book (1906), page 46. The excerpt below is the record exactly as published.
1 cup light brown sugar. V2 cup melted butter. 1 scant teaspoon soda. V2 cup chopped raisins. V2 cup chopped nuts. Flavor with vanilla. Mix the spoon into a well greased pan V2 gallon molasses or honey; (warm it). Peel of 6 Temons, chopped fine. 2 nutmegs. Flour to stiffen
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