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Cocoanut Cookies
From The Toronto Cook Book, 1915
Serves 18
Presented as published in 1915. 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
187Calories
1 gProtein
18 gCarbs
13 gFat
Full nutrition (34 nutrients)
Calories187 kcal
Protein0.6 g
Carbohydrates18 g
Fiber0 g
Sugars17 g
Total Fat13 g
Saturated Fat3.8 g
Monounsaturated Fat5.3 g
Polyunsaturated Fat2.8 g
Omega-30 g
Cholesterol14 mg
Sodium135 mg
Potassium23 mg
Calcium17 mg
Iron0.1 mg
Magnesium2 mg
Phosphorus15 mg
Zinc0.1 mg
Copper0 mg
Manganese0 mg
Vitamin D0.7 mcg
Vitamin C0 mg
Vitamin A4.3 mcg
Vitamin E0.4 mg
Vitamin K0 mcg
Vitamin B60 mg
Vitamin B120.1 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.1 mg
Folate2.2 mcg
Choline17 mg
Caffeine0 mg
Water12 g
Estimated from matched ingredients across 18 servings.
As published
This recipe was extracted from The Toronto Cook Book (1915) by Powell, E. J. Mrs.,d.b. 1853, page 54. The excerpt below is the record exactly as published.
Cocoanut Cookies One cup and a half of sugar, one cup of lard or drippings, one teaspoonful salt, one cup of either sweet or sour milk (sour is the best), half teaspoon of soda dissolved in same, flour to mix stiff
Cook this with the app: pantry check, scaling, and the assistant.