Americandessertnut-freesoy-freefish-freeshellfish-free
Snickerdoodles
From The Monmouth Baptist ladies' cook book, 1907
Serves 24
Presented as published in 1907. 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
131Calories
2 gProtein
19 gCarbs
5 gFat
Full nutrition (34 nutrients)
Calories131 kcal
Protein2.1 g
Carbohydrates19 g
Fiber0 g
Sugars8.9 g
Total Fat5.2 g
Saturated Fat2 g
Monounsaturated Fat2.2 g
Polyunsaturated Fat0.6 g
Omega-30 g
Cholesterol13 mg
Sodium451 mg
Potassium44 mg
Calcium39 mg
Iron0.9 mg
Magnesium5.6 mg
Phosphorus38 mg
Zinc0.2 mg
Copper0 mg
Manganese0.1 mg
Vitamin D0.3 mcg
Vitamin C4.2 mg
Vitamin A6.9 mcg
Vitamin E0.1 mg
Vitamin K0 mcg
Vitamin B60 mg
Vitamin B120.1 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0.9 mg
Folate22 mcg
Choline10 mg
Caffeine0 mg
Water14 g
Estimated from matched ingredients across 24 servings.
As published
This recipe was extracted from The Monmouth Baptist ladies' cook book (1907) by Marian B. Sexton, page 87. The excerpt below is the record exactly as published.
SNICKERDOODLES. Take one cup granulated sugar and one-half cup butter and lard ; add one egg, salt, one cup milk, and two and one-half cups flour, with two teaspoons bak- ing powder. Lastly one-half cup currants, dredged with a little flou
Cook this with the app: pantry check, scaling, and the assistant.