Iowa Butterscotch Cookies

Name: Iowa Butterscotch Cookies
Ingredients: 1 cup Crisco; 1 teaspoon vanilla; 2 cups brown sugar; 3 cups pastry flour; 2 eggs unbeaten; 1 teaspoon salt; 1 teaspoon baking powder; Vz teaspoon soda

From The Chapel Hill cook book, 1935

This makes at least 75 cookies.

Presented as published in 1935. 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

5269Calories

46 gProtein

725 gCarbs

252 gFat

Full nutrition (34 nutrients)

Calories5269 kcal

Protein46 g

Carbohydrates725 g

Fiber0 g

Sugars428 g

Total Fat252 g

Saturated Fat3.1 g

Monounsaturated Fat3.7 g

Polyunsaturated Fat1.9 g

Omega-30 g

Cholesterol372 mg

Sodium3073 mg

Potassium1266 mg

Calcium748 mg

Iron8.7 mg

Magnesium138 mg

Phosphorus697 mg

Zinc4.2 mg

Copper0.9 mg

Manganese2.7 mg

Vitamin D2 mcg

Vitamin C0 mg

Vitamin A160 mcg

Vitamin E1.1 mg

Vitamin K0.3 mcg

Vitamin B60.6 mg

Vitamin B120.9 mcg

Thiamin (B1)0.6 mg

Riboflavin (B2)0.5 mg

Niacin (B3)4.3 mg

Folate51 mcg

Choline304 mg

Caffeine0 mg

Water130 g

As published

This recipe was extracted from The Chapel Hill cook book (1935) by Presbyterian Church (Chapel Hill, N.C.). Woman's Auxiliary, page 38. The excerpt below is the record exactly as published.

IOWA BUTTERSCOTCH COOKIES 1 cup Crisco 1 teaspoon vanilla 2 cups brown sugar 3 cups pastry flour 2 eggs unbeaten 1 teaspoon salt 1 cup nutmeats, chopped 1 teaspoon baking powder fine Vz teaspoon soda

Cook this with the app: pantry check, scaling, and the assistant.