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Five-Cent Cookies
From The national course in home economics, 1917
Serves 20
Mrs. A. E. Reagor.
Presented as published in 1917. 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
247Calories
4 gProtein
32 gCarbs
11 gFat
Full nutrition (33 nutrients)
Calories247 kcal
Protein4.2 g
Carbohydrates32 g
Fiber0.1 g
Sugars2.6 g
Total Fat11 g
Saturated Fat4.3 g
Monounsaturated Fat4.9 g
Polyunsaturated Fat1.2 g
Cholesterol10 mg
Sodium1.8 mg
Potassium58 mg
Calcium9.2 mg
Iron2.1 mg
Magnesium11 mg
Phosphorus41 mg
Zinc0.3 mg
Copper0.1 mg
Manganese0.3 mg
Vitamin D0.3 mcg
Vitamin C2.7 mg
Vitamin A0.1 mcg
Vitamin E0.1 mg
Vitamin K0 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0.4 mg
Riboflavin (B2)0.2 mg
Niacin (B3)2.5 mg
Folate61 mcg
Choline5.7 mg
Caffeine0 mg
Water32 g
Estimated from matched ingredients across 20 servings.
As published
This recipe was extracted from The national course in home economics (1917) by Ruth Allen Beezley, page 184. The excerpt below is the record exactly as published.
FIVE-CENT COOKIES. Three pints of flour, two teacupfuls of sugar, one scant cupful of lard, five cents worth of baking ammonia, five cents worth of oil of lemon and one pint of cold water
Cook this with the app: pantry check, scaling, and the assistant.