Snickerdoodles

Name: Snickerdoodles
Ingredients: 1 cup soft shortening; 114 cups sugar; 2 eggs; 2% cups flour; 2 teapsoons cream of tartar; 1 teaspoon soda; 1% teaspoon salt; two teaspoons sugar; two teaspoons cinnamon

From Waldensian cookery, 1957

Makes about five dozen.

Presented as published in 1957. 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

4174Calories

47 gProtein

513 gCarbs

223 gFat

Full nutrition (34 nutrients)

Calories4174 kcal

Protein47 g

Carbohydrates513 g

Fiber0.2 g

Sugars264 g

Total Fat223 g

Saturated Fat55 g

Monounsaturated Fat89 g

Polyunsaturated Fat60 g

Omega-34 g

Cholesterol372 mg

Sodium3755 mg

Potassium2198 mg

Calcium123 mg

Iron20 mg

Magnesium99 mg

Phosphorus540 mg

Zinc3.6 mg

Copper0.6 mg

Manganese2.4 mg

Vitamin D2 mcg

Vitamin C0 mg

Vitamin A160 mcg

Vitamin E14 mg

Vitamin K111 mcg

Vitamin B60.4 mg

Vitamin B120.9 mcg

Thiamin (B1)3 mg

Riboflavin (B2)1.9 mg

Niacin (B3)21 mg

Folate549 mcg

Choline295 mg

Caffeine0 mg

Water107 g

As published

This recipe was extracted from Waldensian cookery (1957), page 43. The excerpt below is the record exactly as published.

SNICKERDOODLES Preheat oven to 400 degrees. Mix together thoroughly 1 cup soft shortening 114 cups sugar 2 eggs Sift tgoether and stir in 2% cups flour 2 teapsoons cream of tartar 1 teaspoon soda 1% teaspoon salt Roll into balls the size of small wal- nuts. Roll in mixture of two teaspoons sugar and two teaspoons cinnamon

Cook this with the app: pantry check, scaling, and the assistant.