vegetarianpescatariangluten-freesoy-freefish-freeshellfish-free
Soft Cookies
From European and American cuisine, 1914
Serves 18
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
94Calories
1 gProtein
17 gCarbs
2 gFat
Full nutrition (34 nutrients)
Calories94 kcal
Protein1.2 g
Carbohydrates17 g
Fiber0.1 g
Sugars17 g
Total Fat2.5 g
Saturated Fat1 g
Monounsaturated Fat0.7 g
Polyunsaturated Fat0.3 g
Omega-30 g
Cholesterol24 mg
Sodium58 mg
Potassium26 mg
Calcium11 mg
Iron0.1 mg
Magnesium3.9 mg
Phosphorus22 mg
Zinc0.1 mg
Copper0 mg
Manganese0 mg
Vitamin D0.1 mcg
Vitamin C0 mg
Vitamin A8.9 mcg
Vitamin E0.1 mg
Vitamin K0.1 mcg
Vitamin B60 mg
Vitamin B120.1 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.2 mg
Folate3.1 mcg
Choline17 mg
Caffeine0 mg
Water9 g
Estimated from matched ingredients across 18 servings.
As published
This recipe was extracted from European and American cuisine (1914) by Lemcke, Mrs. Gesine Knubel, page 377. The excerpt below is the record exactly as published.
Soft Cookies.— One large cup butter, lYg cup sugar, 2 eggs, Y* cup sour cream, Y2 teaspoonful baking soda
Cook this with the app: pantry check, scaling, and the assistant.