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Spice Cookies
From The farm cook & rule book, 1923
Serves 40
This recipe yields approximately 10 dozen cookies.
Presented as published in 1923. 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
304Calories
3 gProtein
56 gCarbs
9 gFat
Full nutrition (34 nutrients)
Calories304 kcal
Protein3.2 g
Carbohydrates56 g
Fiber1.9 g
Sugars20 g
Total Fat8.9 g
Saturated Fat3.4 g
Monounsaturated Fat3.7 g
Polyunsaturated Fat1 g
Omega-30 g
Cholesterol8.4 mg
Sodium388 mg
Potassium231 mg
Calcium38 mg
Iron1.9 mg
Magnesium14 mg
Phosphorus51 mg
Zinc0.2 mg
Copper0.1 mg
Manganese0.5 mg
Vitamin D0.3 mcg
Vitamin C1.2 mg
Vitamin A3 mcg
Vitamin E0.1 mg
Vitamin K0.6 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.1 mg
Niacin (B3)1.7 mg
Folate36 mcg
Choline5.1 mg
Caffeine0 mg
Water11 g
Estimated from matched ingredients across 40 servings.
As published
This recipe was extracted from The farm cook & rule book (1923) by Nell Beaubien Nichols, page 95. The excerpt below is the record exactly as published.
Spice Cookies (10 dozen) 6 eggs 6 teaspponfuls salt 1 cupful buttermilk 2 teaspoonfuls soda 4 cupfuls sugar 2 teaspoonfuls baking powder 7 cupfuls flour 1% cupfuls melted lard 7 teaspoonfuls cinnamon 2 pounds chopped and seeded 5 teaspoonfuls cloves
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