Cookies with Raisins
From The Fredericksburg home kitchen cook book, 1921
For filling mix together 0.5 cup sugar, 1 tablespoon flour, 1 cup boiling water, and 1.5 cup raisins, chopped. Cook until thickened.
Presented as published in 1921. 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
3211Calories
47 gProtein
495 gCarbs
120 gFat
Full nutrition (34 nutrients)
Calories3211 kcal
Protein47 g
Carbohydrates495 g
Fiber0 g
Sugars201 g
Total Fat120 g
Saturated Fat44 g
Monounsaturated Fat51 g
Polyunsaturated Fat13 g
Omega-30 g
Cholesterol289 mg
Sodium1491 mg
Potassium587 mg
Calcium884 mg
Iron24 mg
Magnesium111 mg
Phosphorus797 mg
Zinc3.5 mg
Copper0.6 mg
Manganese2.9 mg
Vitamin D3.7 mcg
Vitamin C0 mg
Vitamin A80 mcg
Vitamin E1.2 mg
Vitamin K0.2 mcg
Vitamin B60.3 mg
Vitamin B120.4 mcg
Thiamin (B1)3.6 mg
Riboflavin (B2)1.9 mg
Niacin (B3)25 mg
Folate625 mcg
Choline201 mg
Caffeine0 mg
Water76 g
As published
This recipe was extracted from The Fredericksburg home kitchen cook book (1921), page 34. The excerpt below is the record exactly as published.
Cookies with Raisins. 1 cup sugar; y2 cup lard; y2 cup sweet milk; 1 beaten egg; 3 cups flour sifted with 3 teaspoonfuls baking powder
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