nut-freesoy-freefish-freeshellfish-free
Sugar Tops or Cookies Without Eggs
From Cooking for profit, 1886
Serves 24
The softer the dough, the better the cakes will be.
Presented as published in 1886. 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
228Calories
3 gProtein
33 gCarbs
9 gFat
Full nutrition (33 nutrients)
Calories228 kcal
Protein3.4 g
Carbohydrates33 g
Fiber0 g
Sugars8.4 g
Total Fat9.5 g
Saturated Fat3.5 g
Monounsaturated Fat4 g
Polyunsaturated Fat1 g
Cholesterol8.5 mg
Sodium40 mg
Potassium43 mg
Calcium28 mg
Iron1.8 mg
Magnesium8.6 mg
Phosphorus42 mg
Zinc0.2 mg
Copper0.1 mg
Manganese0.2 mg
Vitamin D0.2 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E0.1 mg
Vitamin K0 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)0.1 mg
Niacin (B3)2.1 mg
Folate50 mcg
Choline4.5 mg
Caffeine0 mg
Water13 g
Estimated from matched ingredients across 24 servings.
As published
This recipe was extracted from Cooking for profit (1886) by Jessup Whitehead, page 117. The excerpt below is the record exactly as published.
Sugar Tops or Cookies Without Eggs. 1 cup butter or lard — 8 ounces. 1 cup sugar — 8 ounces. 1 cup water. 2 teaspoons baking powder 6 cups flour — IJ pounds
Cook this with the app: pantry check, scaling, and the assistant.