Cookies
From The Memorial Hall cook book, 1919
Elsie M. Seibert
Presented as published in 1919. 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
4071Calories
60 gProtein
695 gCarbs
126 gFat
Full nutrition (34 nutrients)
Calories4071 kcal
Protein60 g
Carbohydrates695 g
Fiber0.3 g
Sugars402 g
Total Fat126 g
Saturated Fat5 g
Monounsaturated Fat5.5 g
Polyunsaturated Fat2.9 g
Omega-30.1 g
Cholesterol558 mg
Sodium2332 mg
Potassium733 mg
Calcium684 mg
Iron25 mg
Magnesium124 mg
Phosphorus900 mg
Zinc4.7 mg
Copper0.7 mg
Manganese2.9 mg
Vitamin D3 mcg
Vitamin C0 mg
Vitamin A240 mcg
Vitamin E1.6 mg
Vitamin K0.5 mcg
Vitamin B60.5 mg
Vitamin B121.3 mcg
Thiamin (B1)3.6 mg
Riboflavin (B2)2.4 mg
Niacin (B3)25 mg
Folate673 mcg
Choline441 mg
Caffeine0 mg
Water152 g
As published
This recipe was extracted from The Memorial Hall cook book (1919) by Willow Grove Memorial Hall (Willow Grove, Pa.), page 43. The excerpt below is the record exactly as published.
COOKIES, GEMS, ETC. Cookies One cup pulverized sugar, % cup butter, 1 egg, 1 tblspn. of mo- lasses, tspn. Eumford baking powder, flour to roll out. Roll and spread with sugar and cinnamon; roll thin. Cut with a cooky cut- ter.— Mrs. George W. Hellings. Cookies These cookies are delicious. The mixture is made the day before it is baked and then formed in a roll and placed on ice till next day. It will slice in paper-thin slices when very cold and stiff. To make these cookies, mix three beaten eggs, two cupfuls of sugar, half a cupful shortening, three cupfuls of flour, half a tea- spoonful each of nutmeg and salt and two teaspoonfuls of Rumford baking powder
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