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From The Common sense recipe book, 1898
Presented as published in 1898. 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
2715Calories
9 gProtein
424 gCarbs
118 gFat
Full nutrition (33 nutrients)
Calories2715 kcal
Protein8.9 g
Carbohydrates424 g
Fiber2.8 g
Sugars416 g
Total Fat118 g
Saturated Fat47 g
Monounsaturated Fat51 g
Polyunsaturated Fat13 g
Cholesterol130 mg
Sodium1202 mg
Potassium477 mg
Calcium832 mg
Iron1.9 mg
Magnesium36 mg
Phosphorus417 mg
Zinc1.1 mg
Copper0.1 mg
Manganese0.1 mg
Vitamin D5.9 mcg
Vitamin C53 mg
Vitamin A116 mcg
Vitamin E1 mg
Vitamin K0.7 mcg
Vitamin B60.2 mg
Vitamin B121.1 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.4 mg
Niacin (B3)0.3 mg
Folate23 mcg
Choline95 mg
Caffeine0 mg
Water304 g
As published
This recipe was extracted from The Common sense recipe book (1898) by Sarah Allen, page 91. The excerpt below is the record exactly as published.
COOKIES: Two heaping cups of sugar, one-half cup of lard, one cup of buttermilk; dissolve one teaspoonful of soda and two of Eagle Baking Powder in the buttermilk, flavor with lemon, flour enough to roll easy
Cook this with the app: pantry check, scaling, and the assistant.