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Festive Cookies
From The farm cook & rule book, 1923
Serves 30
These cookies keep well for many weeks if stored in a tightly covered earthenware jar. They are especially delicious when covered with a white frosting. They are baked in a slow oven.
Presented as published in 1923. 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
342Calories
4 gProtein
60 gCarbs
11 gFat
Full nutrition (34 nutrients)
Calories342 kcal
Protein3.8 g
Carbohydrates60 g
Fiber0.5 g
Sugars37 g
Total Fat11 g
Saturated Fat2.6 g
Monounsaturated Fat4.4 g
Polyunsaturated Fat2.8 g
Omega-30 g
Cholesterol0 mg
Sodium181 mg
Potassium364 mg
Calcium102 mg
Iron2.6 mg
Magnesium52 mg
Phosphorus64 mg
Zinc0.3 mg
Copper0.1 mg
Manganese0.5 mg
Vitamin D0 mcg
Vitamin C14 mg
Vitamin A0.9 mcg
Vitamin E0.1 mg
Vitamin K0.3 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)0.2 mg
Niacin (B3)2 mg
Folate41 mcg
Choline3.4 mg
Caffeine4.7 mg
Water31 g
Estimated from matched ingredients across 30 servings.
As published
This recipe was extracted from The farm cook & rule book (1923) by Nell Beaubien Nichols, page 21. The excerpt below is the record exactly as published.
Festive Cookies 3 cupfuls sugar 1 teaspoonful nutmeg 1^ cupfuls shortening 2 teaspoonfuls cinnamon 5 egg yolks IVo teaspoonfuls cloves 4 egg whites % pound raisins 1^ cupfuls molasses % pound currants 1% cupfuls coffee % pound citron 1 teaspoonful salt 6 teaspoonfuls baking powder 6 cupfuls flour
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