Raisin Cookies

Name: Raisin Cookies
Ingredients: 1 scant cup shortening; 11% c. white sugar; 2 eggs, beaten; 3% c. all purpose flour; 2 tsp. cinnamon; l% tsp. salt; raisins; chopped nuts (optional); 21% c. 4x sugar; 2 or 3 tbsp. cold coffee; % c. butter

From The Williamston cook book, 1950

This recipe will make about 80 good sized squares. They can be kept in the cookie sheet covered with waxed paper.

Presented as published in 1950. 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

5336Calories

67 gProtein

796 gCarbs

313 gFat

Full nutrition (34 nutrients)

Calories5336 kcal

Protein67 g

Carbohydrates796 g

Fiber8.7 g

Sugars429 g

Total Fat313 g

Saturated Fat3.3 g

Monounsaturated Fat3.7 g

Polyunsaturated Fat2 g

Omega-30.1 g

Cholesterol624 mg

Sodium3805 mg

Potassium2202 mg

Calcium278 mg

Iron30 mg

Magnesium203 mg

Phosphorus882 mg

Zinc5.3 mg

Copper1.3 mg

Manganese3.9 mg

Vitamin D2 mcg

Vitamin C4.4 mg

Vitamin A160 mcg

Vitamin E1.3 mg

Vitamin K7 mcg

Vitamin B60.8 mg

Vitamin B120.9 mcg

Thiamin (B1)4.4 mg

Riboflavin (B2)2.7 mg

Niacin (B3)31 mg

Folate760 mcg

Choline316 mg

Caffeine12 mg

Water197 g

As published

This recipe was extracted from The Williamston cook book (1950) by N.C.). Christian Women's Fellowship Williamston Christian Church (Williamston, page 20. The excerpt below is the record exactly as published.

1 scant cup shortening (not 1c. muskat raisins, cooked in lard) enough water to make a 11% c. white sugar cup of liquid. To this Cream together. liquid, add 112 tsp. bak- 2 eggs, beaten ing soda. Dissolve thor- 3% c. all purpose flour oughly. 2 tsp. cinnamon Wy ce. chopped nuts (optional) l% tsp. salt, sift together Cream shortening and sugar, add beaten eggs—then alternate dry in- gredients with the liquid from the raisins. Last, add the raisins and nuts and mix well. Bake in greased and floured cooky sheets—spread it out with a spa- tula or knife, as it is not soft enough to pour out, but see that it covers the entire cooky sheet, and set oven at 375 degrees for 15 or 20 minutes, or until the top browns and a toothpick comes out dry. When finished baking, they can be iced while warm in the sheet, with 21% c. 4x sugar, 2 or 3 tbsp. cold coffee and % c. butter

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