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Potato Drop Cookies
From The bride's cook book, 1915
Serves 2
Presented as published in 1915. 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
845Calories
7 gProtein
204 gCarbs
7 gFat
Full nutrition (34 nutrients)
Calories845 kcal
Protein6.7 g
Carbohydrates204 g
Fiber8 g
Sugars158 g
Total Fat7.2 g
Saturated Fat3.2 g
Monounsaturated Fat1.5 g
Polyunsaturated Fat0.8 g
Omega-30.1 g
Cholesterol15 mg
Sodium2092 mg
Potassium796 mg
Calcium367 mg
Iron2.9 mg
Magnesium90 mg
Phosphorus304 mg
Zinc1.8 mg
Copper0.3 mg
Manganese1 mg
Vitamin D0.1 mcg
Vitamin C2.2 mg
Vitamin A61 mcg
Vitamin E0.4 mg
Vitamin K4.9 mcg
Vitamin B60.3 mg
Vitamin B120.3 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)0.2 mg
Niacin (B3)2.8 mg
Folate10 mcg
Choline24 mg
Caffeine0 mg
Water141 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from The bride's cook book (1915) by Edgar William Briggs, page 31. The excerpt below is the record exactly as published.
POTATO DROP COOKIES 1 Cup Mashed Potatoes 1 Cup Corn Syrup 1 Cup Fat % Cup Buckwheat Flour 2 Teaspoons Baking Powder •/a Teaspoon Cinnamon •4 Teaspoon Cloves Yz Teaspoon Nutnneg Y2 Cup Raisins 1 Teaspoon Salt 1 Teaspoon Lemon Juice, grated Rind of 1 lemon
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