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German Chocolate Cookies
From Boston Cooking-School cook book, 1896
Serves 8
Presented as published in 1896. 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
206Calories
3 gProtein
45 gCarbs
2 gFat
Full nutrition (34 nutrients)
Calories206 kcal
Protein3.5 g
Carbohydrates45 g
Fiber0.2 g
Sugars32 g
Total Fat2.1 g
Saturated Fat0.8 g
Monounsaturated Fat0.7 g
Polyunsaturated Fat0.3 g
Omega-30 g
Cholesterol47 mg
Sodium524 mg
Potassium88 mg
Calcium68 mg
Iron1.5 mg
Magnesium13 mg
Phosphorus62 mg
Zinc0.3 mg
Copper0.1 mg
Manganese0.2 mg
Vitamin D0.3 mcg
Vitamin C0 mg
Vitamin A20 mcg
Vitamin E0.1 mg
Vitamin K0.2 mcg
Vitamin B60 mg
Vitamin B120.1 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.1 mg
Niacin (B3)1.1 mg
Folate31 mcg
Choline38 mg
Caffeine0.7 mg
Water12 g
Estimated from matched ingredients across 8 servings.
As published
This recipe was extracted from Boston Cooking-School cook book (1896) by Fannie Merritt Farmer, Lincoln, Mary Johnson Bailey "Mrs. D. A. Lincoln,", James B. Herndon , Herndon/Vehling Collection, Sam Sloan, D. A. Lincoln, page 288. The excerpt below is the record exactly as published.
GERMAN CHOCOLATE COOKIES 2 eggs, lightly beaten Grated rind 4% lemon 1 cup brown sugar 14% cups almonds, blanched 2 ounces sweet chocolate, grated and chopped 4 teaspoon cinnamon 1 cup flour 1% teaspoon salt 1 teaspoon baking powder
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