Americandessertsoy-freefish-freeshellfish-free
Pecan Cookies
From Delicacies, 1929
Serves 15
Other nuts may be used instead of pecan nuts. Dough will keep about a week — bake as needed.
Presented as published in 1929. 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
344Calories
4 gProtein
48 gCarbs
15 gFat
Full nutrition (34 nutrients)
Calories344 kcal
Protein3.6 g
Carbohydrates48 g
Fiber0 g
Sugars29 g
Total Fat15 g
Saturated Fat5.8 g
Monounsaturated Fat6.7 g
Polyunsaturated Fat1.7 g
Omega-30 g
Cholesterol38 mg
Sodium18 mg
Potassium136 mg
Calcium33 mg
Iron1.7 mg
Magnesium10 mg
Phosphorus41 mg
Zinc0.3 mg
Copper0.1 mg
Manganese0.2 mg
Vitamin D0.5 mcg
Vitamin C0 mg
Vitamin A11 mcg
Vitamin E0.2 mg
Vitamin K0 mcg
Vitamin B60 mg
Vitamin B120.1 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.1 mg
Niacin (B3)1.7 mg
Folate44 mcg
Choline27 mg
Caffeine0 mg
Water8.1 g
Estimated from matched ingredients across 15 servings.
As published
This recipe was extracted from Delicacies (1929) by Thursday Club (San Diego, Calif.), page 50. The excerpt below is the record exactly as published.
Pecan Cookies 2 cups brown sugar 1 tsp. vanilla 1 cup butter or lard 1 cup pecan nuts 2 eggs 3 or 4 cups flour 2 tsp. soda (enough to make real 1 tsp. cream of tartar
Cook this with the app: pantry check, scaling, and the assistant.