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Nut Cookies
From The Henderson cook book, 1914
Serves 8
This makes 24 cookies.
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
121Calories
3 gProtein
14 gCarbs
9 gFat
Full nutrition (34 nutrients)
Calories121 kcal
Protein2.9 g
Carbohydrates14 g
Fiber0.4 g
Sugars6.5 g
Total Fat9 g
Saturated Fat0.7 g
Monounsaturated Fat1 g
Polyunsaturated Fat3.9 g
Omega-30 g
Cholesterol32 mg
Sodium143 mg
Potassium59 mg
Calcium50 mg
Iron0.8 mg
Magnesium14 mg
Phosphorus66 mg
Zinc0.4 mg
Copper0.1 mg
Manganese0.3 mg
Vitamin D0.2 mcg
Vitamin C0.1 mg
Vitamin A11 mcg
Vitamin E0.1 mg
Vitamin K0.1 mcg
Vitamin B60.1 mg
Vitamin B120.1 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0.6 mg
Folate16 mcg
Choline19 mg
Caffeine0 mg
Water10 g
Estimated from matched ingredients across 8 servings.
As published
This recipe was extracted from The Henderson cook book (1914) by First Baptist Church (Henderson, N.C.). Ladies' Aid Society, page 54. The excerpt below is the record exactly as published.
NUT COOKIES. Two tablespoons of butter, 14 cup of sugar, 1 egg, 1 tea- spoon of baking powder, ^4 teaspoon of salt, y2 CUP of flour, 2 tablespoons of milk, y2 cup finely chopped walnuts, % teaspoon of lemon juice
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