vegetarianpescatariandairy-freesoy-freefish-freeshellfish-free
Nut Cookies
From Scientific cooking with scientific methods, 1911
Serves 12
Presented as published in 1911. 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
187Calories
5 gProtein
22 gCarbs
9 gFat
Full nutrition (34 nutrients)
Calories187 kcal
Protein5.4 g
Carbohydrates22 g
Fiber1.5 g
Sugars17 g
Total Fat9.2 g
Saturated Fat0.7 g
Monounsaturated Fat4.1 g
Polyunsaturated Fat1.6 g
Omega-30 g
Cholesterol31 mg
Sodium56 mg
Potassium127 mg
Calcium73 mg
Iron1 mg
Magnesium36 mg
Phosphorus87 mg
Zinc0.5 mg
Copper0.1 mg
Manganese0.3 mg
Vitamin D0.2 mcg
Vitamin C0 mg
Vitamin A13 mcg
Vitamin E3.6 mg
Vitamin K0 mcg
Vitamin B60 mg
Vitamin B120.1 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.2 mg
Niacin (B3)0.7 mg
Folate16 mcg
Choline31 mg
Caffeine0 mg
Water12 g
Estimated from matched ingredients across 12 servings.
As published
This recipe was extracted from Scientific cooking with scientific methods (1911) by Sarah E. Woodworth Craig, page 130. The excerpt below is the record exactly as published.
Nut Cookies. 2 egg yolks. Whites 2 eggs. 1 cup light brown sugar. G tablespoons flour. 1 cup chopped nuts. 1 teaspoon baking-powder. Pinch salt
Cook this with the app: pantry check, scaling, and the assistant.