RAISIN COOKIES
From The National home cook book, 1900
Presented as published in 1900. 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
No method was recorded for this recipe.
Nutrition per serving
4095Calories
6 gProtein
556 gCarbs
220 gFat
Full nutrition (34 nutrients)
Calories4095 kcal
Protein6.4 g
Carbohydrates556 g
Fiber9.3 g
Sugars527 g
Total Fat220 g
Saturated Fat86 g
Monounsaturated Fat98 g
Polyunsaturated Fat25 g
Omega-30 g
Cholesterol207 mg
Sodium578 mg
Potassium1449 mg
Calcium399 mg
Iron4.3 mg
Magnesium79 mg
Phosphorus286 mg
Zinc1 mg
Copper0.6 mg
Manganese1.9 mg
Vitamin D5.4 mcg
Vitamin C4.4 mg
Vitamin A0.2 mcg
Vitamin E1.7 mg
Vitamin K9.7 mcg
Vitamin B60.3 mg
Vitamin B120 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.2 mg
Niacin (B3)1.5 mg
Folate10 mcg
Choline130 mg
Caffeine0 mg
Water148 g
As published
This recipe was extracted from The National home cook book (1900), page 25. The excerpt below is the record exactly as published.
RAISIN COOKIES—One cup melted lard, two cups sugar, a pinch of salt, one teaspoon soda in one-half cup of hot ~ water and fill the rest with sweet milk; one cup of raisins, one teaspoonful of cinnamon, one teaspoonful of cloves, one — teaspoonful of baking powder and a little nutmeg, two eggs — beaten ligh
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