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Cookies

Name: Cookies
Yield: 24 servings
Ingredients: One heaping cup of butter and lard in equal parts; 2 cups light brown sugar; 1 cup of buttermilk; 1 scant teaspoonful of soda in the milk; flavor with nutmeg or cinnamon; Use flour enough to make a batter as soft as can be handled.

From Kentucky receipt book, 1903

Serves 24

Presented as published in 1903. 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

151Calories

0 gProtein

17 gCarbs

9 gFat

Full nutrition (33 nutrients)

Calories151 kcal

Protein0.3 g

Carbohydrates17 g

Fiber0 g

Sugars17 g

Total Fat9.3 g

Saturated Fat3.7 g

Monounsaturated Fat4.1 g

Polyunsaturated Fat1 g

Cholesterol9.6 mg

Sodium15 mg

Potassium36 mg

Calcium26 mg

Iron0.1 mg

Magnesium2.5 mg

Phosphorus9.3 mg

Zinc0.1 mg

Copper0 mg

Manganese0 mg

Vitamin D0.4 mcg

Vitamin C0 mg

Vitamin A4.8 mcg

Vitamin E0.1 mg

Vitamin K0 mcg

Vitamin B60 mg

Vitamin B120 mcg

Thiamin (B1)0 mg

Riboflavin (B2)0 mg

Niacin (B3)0 mg

Folate0.7 mcg

Choline6.3 mg

Caffeine0 mg

Water9.1 g

Estimated from matched ingredients across 24 servings.

As published

This recipe was extracted from Kentucky receipt book (1903) by Mary Harris Frazer, page 152. The excerpt below is the record exactly as published.

Cookies. Cme heaping cup of butter and lard in equal parts, 2. cups light brown sugar, 1 cup of buttermilk, 1 scant teaspoonful of soda in the milk, flavor with nutmeg or cinnamon. Use flour enough to make a batter as soft as can be handled.

Cook this with the app: pantry check, scaling, and the assistant.