pescatariannut-freesoy-free
Hickory-Nut Cookies
From The new practical housekeeping, 1890
Serves 8
Presented as published in 1890. 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
352Calories
8 gProtein
53 gCarbs
13 gFat
Full nutrition (34 nutrients)
Calories352 kcal
Protein7.8 g
Carbohydrates53 g
Fiber0.1 g
Sugars51 g
Total Fat13 g
Saturated Fat7.5 g
Monounsaturated Fat3.8 g
Polyunsaturated Fat0.8 g
Omega-30.1 g
Cholesterol100 mg
Sodium126 mg
Potassium241 mg
Calcium57 mg
Iron0.6 mg
Magnesium14 mg
Phosphorus111 mg
Zinc1.3 mg
Copper0.2 mg
Manganese0.1 mg
Vitamin D0.4 mcg
Vitamin C0.9 mg
Vitamin A116 mcg
Vitamin E0.5 mg
Vitamin K1.3 mcg
Vitamin B60.1 mg
Vitamin B122.9 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.1 mg
Niacin (B3)1 mg
Folate22 mcg
Choline42 mg
Caffeine0 mg
Water46 g
Estimated from matched ingredients across 8 servings.
As published
This recipe was extracted from The new practical housekeeping (1890) by Estelle Woods Wilcox, page 67. The excerpt below is the record exactly as published.
Hickory-Nut Cookies. — Two cups sugar, two eggs, half cup melted butter, six tablespoons milk, one teaspoon cream tartar, hall teaspoon soda, flour to roll and one cup chopped meats stirred in the dough
Cook this with the app: pantry check, scaling, and the assistant.