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Spice Cookies
From The farm cook & rule book, 1923
Serves 20
Makes 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
630Calories
8 gProtein
112 gCarbs
19 gFat
Full nutrition (34 nutrients)
Calories630 kcal
Protein8.3 g
Carbohydrates112 g
Fiber3.8 g
Sugars41 g
Total Fat19 g
Saturated Fat7.2 g
Monounsaturated Fat8 g
Polyunsaturated Fat2.2 g
Omega-30 g
Cholesterol73 mg
Sodium797 mg
Potassium482 mg
Calcium83 mg
Iron4.1 mg
Magnesium31 mg
Phosphorus132 mg
Zinc0.7 mg
Copper0.2 mg
Manganese1 mg
Vitamin D0.9 mcg
Vitamin C2.5 mg
Vitamin A30 mcg
Vitamin E0.3 mg
Vitamin K1.2 mcg
Vitamin B60.1 mg
Vitamin B120.2 mcg
Thiamin (B1)0.5 mg
Riboflavin (B2)0.4 mg
Niacin (B3)3.5 mg
Folate79 mcg
Choline54 mg
Caffeine0 mg
Water34 g
Estimated from matched ingredients across 20 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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