Cookies
From The Edwardsville cook book, 1906
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
1707Calories
13 gProtein
403 gCarbs
11 gFat
Full nutrition (34 nutrients)
Calories1707 kcal
Protein13 g
Carbohydrates403 g
Fiber0 g
Sugars402 g
Total Fat11 g
Saturated Fat3.1 g
Monounsaturated Fat3.7 g
Polyunsaturated Fat1.9 g
Omega-30 g
Cholesterol372 mg
Sodium617 mg
Potassium154 mg
Calcium321 mg
Iron2.4 mg
Magnesium15 mg
Phosphorus295 mg
Zinc1.3 mg
Copper0.1 mg
Manganese0.1 mg
Vitamin D2 mcg
Vitamin C0 mg
Vitamin A160 mcg
Vitamin E1.1 mg
Vitamin K0.3 mcg
Vitamin B60.2 mg
Vitamin B120.9 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0.5 mg
Niacin (B3)0.1 mg
Folate47 mcg
Choline294 mg
Caffeine0 mg
Water79 g
As published
This recipe was extracted from The Edwardsville cook book (1906), page 45. The excerpt below is the record exactly as published.
COOKIES. Mrs. Geo. D. Shaffer. 2 cups sugar. 1 egg. 1 cup butter. 1 teaspoon soda. 1 cup sour cream or milk. Mix soft, roll thin; sift granulated sugar over them and gen- tly roll it in. COOKIES. Mrs. Henry C. Barnsback. 2 full cups sugar. 2 eggs. 1 cup butter and lard mixed, or 1 cup sweet milk. all lard. 1 teaspoon vanilla. 1 teaspoon baking powder
Cook this with the app: pantry check, scaling, and the assistant.