Americandessert
Snickerdoodles
From True food values and their low costs, 1916
Presented as published in 1916. 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
2867Calories
40 gProtein
662 gCarbs
65 gFat
Full nutrition (34 nutrients)
Calories2867 kcal
Protein40 g
Carbohydrates662 g
Fiber8.5 g
Sugars537 g
Total Fat65 g
Saturated Fat7.8 g
Monounsaturated Fat5.4 g
Polyunsaturated Fat2.3 g
Omega-30.1 g
Cholesterol527 mg
Sodium1236 mg
Potassium2102 mg
Calcium1030 mg
Iron13 mg
Magnesium147 mg
Phosphorus970 mg
Zinc4 mg
Copper0.8 mg
Manganese1.5 mg
Vitamin D4.3 mcg
Vitamin C4.4 mg
Vitamin A238 mcg
Vitamin E1.4 mg
Vitamin K6.9 mcg
Vitamin B60.7 mg
Vitamin B122.2 mcg
Thiamin (B1)1.6 mg
Riboflavin (B2)1.6 mg
Niacin (B3)10 mg
Folate257 mcg
Choline358 mg
Caffeine0 mg
Water342 g
As published
This recipe was extracted from True food values and their low costs (1916) by William S. Birge, page 50. The excerpt below is the record exactly as published.
Snickerdoodles 2 cups sugar 2 eggs 4 lablespoons butler 1 cup mitk 1 scant cup flour 2 teaspoons baking-powder 1 cup raisins ground with a meal culler
Cook this with the app: pantry check, scaling, and the assistant.