Nut Cookies
From Principles of food preparation, 1914
Presented as published in 1914. 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
2116Calories
50 gProtein
214 gCarbs
123 gFat
Full nutrition (34 nutrients)
Calories2116 kcal
Protein50 g
Carbohydrates214 g
Fiber9 g
Sugars4.8 g
Total Fat123 g
Saturated Fat4.8 g
Monounsaturated Fat25 g
Polyunsaturated Fat9.8 g
Omega-30 g
Cholesterol190 mg
Sodium4528 mg
Potassium982 mg
Calcium829 mg
Iron19 mg
Magnesium272 mg
Phosphorus939 mg
Zinc4.8 mg
Copper1.2 mg
Manganese3.5 mg
Vitamin D1.3 mcg
Vitamin C0 mg
Vitamin A90 mcg
Vitamin E19 mg
Vitamin K0.2 mcg
Vitamin B60.4 mg
Vitamin B120.6 mcg
Thiamin (B1)2.5 mg
Riboflavin (B2)2.2 mg
Niacin (B3)20 mg
Folate456 mcg
Choline190 mg
Caffeine0 mg
Water93 g
As published
This recipe was extracted from Principles of food preparation (1914) by Mary Davoren Molony Chambers, page 70. The excerpt below is the record exactly as published.
Nut Cookies Ingredients. 2 cups flour. 3^ cup shortening. 3^2 teaspoonful salt. 1 egg. 2 teaspoonfuls baking powder. 2 tablespoonfuls milk. Y2 cup sugar. ^ to 1 cupful chopped nuts
Cook this with the app: pantry check, scaling, and the assistant.