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Overnight Cookies
From The farm cook & rule book, 1923
Serves 36
Do not let the loaf freeze during the night.
Presented as published in 1923. 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
191Calories
2 gProtein
38 gCarbs
6 gFat
Full nutrition (33 nutrients)
Calories191 kcal
Protein2.3 g
Carbohydrates38 g
Fiber0 g
Sugars22 g
Total Fat5.8 g
Saturated Fat1.2 g
Monounsaturated Fat1.4 g
Polyunsaturated Fat0.3 g
Cholesterol9.9 mg
Sodium38 mg
Potassium119 mg
Calcium18 mg
Iron1.3 mg
Magnesium7.2 mg
Phosphorus24 mg
Zinc0.2 mg
Copper0 mg
Manganese0.2 mg
Vitamin D0.1 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K0 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.1 mg
Niacin (B3)1.4 mg
Folate34 mcg
Choline1.9 mg
Caffeine0 mg
Water3 g
Estimated from matched ingredients across 36 servings.
As published
This recipe was extracted from The farm cook & rule book (1923) by Nell Beaubien Nichols, page 23. The excerpt below is the record exactly as published.
Overnight Cookies 3 cupfuls dark brown sugar % cupful lard 1 cupful granulated sugar 6 cupfuls flour 4 eggs 1 tablespoonful soda % teaspoonful salt 1 tablespoonful cream of tartar % cupful butter 1 tablespoonful vanilla
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