nut-freesoy-freefish-freeshellfish-free
Cookies
From How we cook in Tennessee .., 1906
Serves 24
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
226Calories
4 gProtein
37 gCarbs
7 gFat
Full nutrition (34 nutrients)
Calories226 kcal
Protein4.2 g
Carbohydrates37 g
Fiber0 g
Sugars13 g
Total Fat7.1 g
Saturated Fat2.6 g
Monounsaturated Fat2.9 g
Polyunsaturated Fat0.8 g
Omega-30 g
Cholesterol29 mg
Sodium115 mg
Potassium52 mg
Calcium9.7 mg
Iron1.9 mg
Magnesium9.2 mg
Phosphorus46 mg
Zinc0.3 mg
Copper0.1 mg
Manganese0.2 mg
Vitamin D0.3 mcg
Vitamin C0 mg
Vitamin A10 mcg
Vitamin E0.1 mg
Vitamin K0 mcg
Vitamin B60 mg
Vitamin B120.1 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)0.2 mg
Niacin (B3)2.1 mg
Folate53 mcg
Choline21 mg
Caffeine0 mg
Water10 g
Estimated from matched ingredients across 24 servings.
As published
This recipe was extracted from How we cook in Tennessee .. (1906) by Jackson (Tenn.). First Baptist Church. The Silver Thimble Society., page 95. The excerpt below is the record exactly as published.
Cookies. — One and one-half cups sugar, two teaspoons of hartshorn dissolved in quarter cup warm water, two-thirds cup butter or lard, three eggs beaten well. Stir all together and make a soft dough with six cups flour
Cook this with the app: pantry check, scaling, and the assistant.