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Cookies Variation 2
From The encyclopædia of practical cookery, 1890
Serves 24
Presented as published in 1890. 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
83Calories
3 gProtein
16 gCarbs
2 gFat
Full nutrition (34 nutrients)
Calories83 kcal
Protein2.9 g
Carbohydrates16 g
Fiber0 g
Sugars1.1 g
Total Fat1.8 g
Saturated Fat0.2 g
Monounsaturated Fat0.2 g
Polyunsaturated Fat0.1 g
Omega-30 g
Cholesterol26 mg
Sodium49 mg
Potassium36 mg
Calcium30 mg
Iron1.2 mg
Magnesium6 mg
Phosphorus42 mg
Zinc0.2 mg
Copper0 mg
Manganese0.1 mg
Vitamin D0.1 mcg
Vitamin C0 mg
Vitamin A10 mcg
Vitamin E0.1 mg
Vitamin K0 mcg
Vitamin B60 mg
Vitamin B120.1 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.1 mg
Niacin (B3)1.3 mg
Folate33 mcg
Choline19 mg
Caffeine0 mg
Water7.7 g
Estimated from matched ingredients across 24 servings.
As published
This recipe was extracted from The encyclopædia of practical cookery (1890) by Theodore Francis Garrett, page 469. The excerpt below is the record exactly as published.
1 breakfast-cupful of caster sugar and 1 tea- cupful of warmed butter, and when these are beaten to a cream, add lib. of flour, in which has been mixed 2 teaspoonfuls of baking-powder, and beat all together with three eggs and 1 tea- cupful of milk
Cook this with the app: pantry check, scaling, and the assistant.