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Chocolate Cookies
From The national course in home economics, 1917
Serves 24
The secret of making good cookies is the use of as little flour as will suffice. Maria Parloa.
Presented as published in 1917. 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 The national course in home economics (1917) by Ruth Allen Beezley, page 182. The excerpt below is the record exactly as published.
CHOCOLATE COOKIES. Beat to a cream one-half cupful of butter and one tablespoonful of lard. Gradually beat into this one cupful of sugar, then add one-fourth teaspoonful of salt, one teaspoonful of cinnamon and two ounces of choco- late, melted. Now add one well-beaten eg^, one-half teaspoonful of soda dissolved in two tablespoonfuls of milk. Stir in about two and one-half cupfuls of flour
Cook this with the app: pantry check, scaling, and the assistant.