Raisin Filling Cookies
From Two hundred tested recipes, 1920
Figs or dates may be used instead of raisins, and nuts may be added.
Presented as published in 1920. 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
1157Calories
11 gProtein
294 gCarbs
2 gFat
Full nutrition (34 nutrients)
Calories1157 kcal
Protein11 g
Carbohydrates294 g
Fiber11 g
Sugars224 g
Total Fat2.1 g
Saturated Fat0.4 g
Monounsaturated Fat0.2 g
Polyunsaturated Fat0.6 g
Omega-30 g
Cholesterol0 mg
Sodium587 mg
Potassium1485 mg
Calcium271 mg
Iron20 mg
Magnesium85 mg
Phosphorus227 mg
Zinc1 mg
Copper0.5 mg
Manganese0.7 mg
Vitamin D0 mcg
Vitamin C4.4 mg
Vitamin A0 mcg
Vitamin E0.3 mg
Vitamin K6.6 mcg
Vitamin B60.4 mg
Vitamin B120 mcg
Thiamin (B1)0.6 mg
Riboflavin (B2)0.6 mg
Niacin (B3)5.9 mg
Folate86 mcg
Choline27 mg
Caffeine0 mg
Water222 g
As published
This recipe was extracted from Two hundred tested recipes (1920) by North Carolina. Literature and Library Extension Department Woman's Club of Oxford, page 20. The excerpt below is the record exactly as published.
cup- ful raisins, 4% cupful sugar, 1 tablespoonful of flour. Add 1 cupful boiling water
Cook this with the app: pantry check, scaling, and the assistant.