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Sugar Cookies No. 4
From The national course in home economics, 1917
Serves 24
Marian Bell.
Presented as published in 1917. 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
153Calories
0 gProtein
17 gCarbs
10 gFat
Full nutrition (33 nutrients)
Calories153 kcal
Protein0.1 g
Carbohydrates17 g
Fiber0.2 g
Sugars17 g
Total Fat9.5 g
Saturated Fat3.8 g
Monounsaturated Fat4.1 g
Polyunsaturated Fat1 g
Cholesterol8.6 mg
Sodium59 mg
Potassium4.6 mg
Calcium35 mg
Iron0.1 mg
Magnesium2.1 mg
Phosphorus14 mg
Zinc0 mg
Copper0 mg
Manganese0 mg
Vitamin D0.2 mcg
Vitamin C0 mg
Vitamin A0.1 mcg
Vitamin E0.1 mg
Vitamin K0 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0 mg
Folate0.8 mcg
Choline4.6 mg
Caffeine0 mg
Water0.3 g
Estimated from matched ingredients across 24 servings.
As published
This recipe was extracted from The national course in home economics (1917) by Ruth Allen Beezley, page 183. The excerpt below is the record exactly as published.
SUGAR COOKIES— No. 3. Use two cupfuls of sugar, one cupful of lard stirred to a cream, two eggs beaten in a coffee cup, then fill it up with sweet milk; salt, and flavor with nutmeg or vanilla, one level teaspoonful of soda in two tablespoon- fuls of scalding water or two heaping teaspoonfuls of baking-powder. Mix in a mass; bake quickly and keep in stone jars. They are fine. Mrs. M. E. Hilton. SUGAR COOKIES— No. 4. Five eggs, two cupfuls of sugar, one cupful of lard, salt to taste. Use on heaping tablespoonful of baking-powder, one nutmeg grated, two tea- spoonfuls of lemon extract. Flour sufficient to make a paste that will roll out
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