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Currant Cookies

Name: Currant Cookies
Yield: 24 servings
Ingredients: Put two cups of flour in your mixing bowl; run: into it 3-4 cup of lard (or butter); % teaspoon baking soda; Drop into this 2 eggs; 1 cup sugar; 1 cup currants

From Magnet users cook book, 1920

Serves 24

Recipe by Miss Maymie Mackay, Stanley Bridge, P. E. I.

Presented as published in 1920. 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

128Calories

2 gProtein

17 gCarbs

6 gFat

Full nutrition (34 nutrients)

Calories128 kcal

Protein1.8 g

Carbohydrates17 g

Fiber0 g

Sugars8.4 g

Total Fat6.1 g

Saturated Fat3.5 g

Monounsaturated Fat1.7 g

Polyunsaturated Fat0.3 g

Omega-30 g

Cholesterol30 mg

Sodium37 mg

Potassium37 mg

Calcium8.6 mg

Iron0.7 mg

Magnesium4.6 mg

Phosphorus24 mg

Zinc0.1 mg

Copper0 mg

Manganese0.1 mg

Vitamin D0.1 mcg

Vitamin C8.4 mg

Vitamin A53 mcg

Vitamin E0.2 mg

Vitamin K0.5 mcg

Vitamin B60 mg

Vitamin B120 mcg

Thiamin (B1)0.1 mg

Riboflavin (B2)0.1 mg

Niacin (B3)0.7 mg

Folate19 mcg

Choline14 mg

Caffeine0 mg

Water9.1 g

Estimated from matched ingredients across 24 servings.

As published

This recipe was extracted from Magnet users cook book (1920) by Petrie Manufacturing Co, page 54. The excerpt below is the record exactly as published.

CURRANT COOKIES. Put two cups of flour in your mixing bowl, and run: into it 3-4 cup of lard (or butter), % teaspoon baking soda. Drop into 3 this 2 eggs, 1 cup sugar, 1 cup currants

Cook this with the app: pantry check, scaling, and the assistant.