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Vanilla Cookies
From The Toronto Cook Book, 1915
Serves 10
Presented as published in 1915. 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
296Calories
1 gProtein
23 gCarbs
22 gFat
Full nutrition (34 nutrients)
Calories296 kcal
Protein1.3 g
Carbohydrates23 g
Fiber0 g
Sugars21 g
Total Fat22 g
Saturated Fat8.8 g
Monounsaturated Fat10 g
Polyunsaturated Fat2.5 g
Omega-30 g
Cholesterol41 mg
Sodium106 mg
Potassium29 mg
Calcium71 mg
Iron0.3 mg
Magnesium3 mg
Phosphorus44 mg
Zinc0.2 mg
Copper0 mg
Manganese0 mg
Vitamin D0.8 mcg
Vitamin C0 mg
Vitamin A12 mcg
Vitamin E0.2 mg
Vitamin K0 mcg
Vitamin B60 mg
Vitamin B120.1 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0.2 mg
Folate6.4 mcg
Choline28 mg
Caffeine0 mg
Water15 g
Estimated from matched ingredients across 10 servings.
As published
This recipe was extracted from The Toronto Cook Book (1915) by Powell, E. J. Mrs.,d.b. 1853, page 21. The excerpt below is the record exactly as published.
Vanilla Cookies One cup sugar, one cup butter or part lard, one egg, scant half cup milk, two teaspoons baking powder, salt and flavor; flour enough to roll
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