Filled Cookies
From The Carbon County cook book, 1926
Presented as published in 1926. 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
3144Calories
44 gProtein
625 gCarbs
65 gFat
Full nutrition (34 nutrients)
Calories3144 kcal
Protein44 g
Carbohydrates625 g
Fiber13 g
Sugars254 g
Total Fat65 g
Saturated Fat3 g
Monounsaturated Fat2.3 g
Polyunsaturated Fat1.3 g
Omega-30 g
Cholesterol193 mg
Sodium1098 mg
Potassium2123 mg
Calcium737 mg
Iron23 mg
Magnesium150 mg
Phosphorus805 mg
Zinc3.3 mg
Copper1.1 mg
Manganese2.7 mg
Vitamin D1.6 mcg
Vitamin C13 mg
Vitamin A100 mcg
Vitamin E0.6 mg
Vitamin K0.2 mcg
Vitamin B60.7 mg
Vitamin B120.8 mcg
Thiamin (B1)2.9 mg
Riboflavin (B2)1.9 mg
Niacin (B3)21 mg
Folate485 mcg
Choline158 mg
Caffeine0 mg
Water215 g
As published
This recipe was extracted from The Carbon County cook book (1926), page 15. The excerpt below is the record exactly as published.
Filled Cookies. 1 cup sugar, 14 cup shortening, 1 egg, 14 cup milk, 214 cups flour, 2 teaspoons baking powder, 1 teaspoon vanilla or lemon. Roll thin, put cookies in pan, then put teaspoon of the following filling on each. Place another cookie carefully on top. Filling For Cookies—1 cup chopped raisins, 14 cup sugar, 14 cup water, 1 teaspoon flour
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