Walnut Cookies
From The Edwardsville cook book, 1906
Presented as published in 1906. 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
1693Calories
19 gProtein
216 gCarbs
87 gFat
Full nutrition (34 nutrients)
Calories1693 kcal
Protein19 g
Carbohydrates216 g
Fiber6.4 g
Sugars202 g
Total Fat87 g
Saturated Fat8 g
Monounsaturated Fat12 g
Polyunsaturated Fat61 g
Omega-30 g
Cholesterol3.7 mg
Sodium484 mg
Potassium572 mg
Calcium409 mg
Iron3.3 mg
Magnesium180 mg
Phosphorus577 mg
Zinc3.5 mg
Copper1.5 mg
Manganese3.7 mg
Vitamin D0.3 mcg
Vitamin C0 mg
Vitamin A9.7 mcg
Vitamin E0 mg
Vitamin K2.1 mcg
Vitamin B60.8 mg
Vitamin B120.2 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)0 mg
Niacin (B3)1.5 mg
Folate0 mcg
Choline5.4 mg
Caffeine0 mg
Water31 g
As published
This recipe was extracted from The Edwardsville cook book (1906), page 47. The excerpt below is the record exactly as published.
WALNUT COOKIES. Miss Katherine Pogue. 1 cup chopped walnuts. 1 cup sugar. 1 egg, well beaten. 2 tablespoons milk. 1 teaspoon baking powder. Flour to roll very thin
Cook this with the app: pantry check, scaling, and the assistant.