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Scotch Cookies
From Cookery for every household, 1914
Serves 4
Glaze with sugar dissolved in hot milk before finishing.
Presented as published in 1914. 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
745Calories
25 gProtein
151 gCarbs
23 gFat
Full nutrition (34 nutrients)
Calories745 kcal
Protein25 g
Carbohydrates151 g
Fiber1.9 g
Sugars14 g
Total Fat23 g
Saturated Fat0.9 g
Monounsaturated Fat1.2 g
Polyunsaturated Fat0.5 g
Omega-30 g
Cholesterol143 mg
Sodium628 mg
Potassium384 mg
Calcium60 mg
Iron10 mg
Magnesium56 mg
Phosphorus291 mg
Zinc2.2 mg
Copper0.3 mg
Manganese1.4 mg
Vitamin D0.5 mcg
Vitamin C26 mg
Vitamin A42 mcg
Vitamin E0.4 mg
Vitamin K0.1 mcg
Vitamin B60.3 mg
Vitamin B120.2 mcg
Thiamin (B1)2.4 mg
Riboflavin (B2)1.2 mg
Niacin (B3)14 mg
Folate450 mcg
Choline76 mg
Caffeine0 mg
Water51 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from Cookery for every household (1914) by Florence B. Jack, page 911. The excerpt below is the record exactly as published.
Scotch Cookies 1 £ lbs. flour. 1 oz. yeast 1 tea-sp. salt. 3 gills tepid milk. 2 oz. sugar. 2 eggs. 2 or 3 oz. currants. 3 oz. butter
Cook this with the app: pantry check, scaling, and the assistant.