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White Cookies No. 2

Name: White Cookies No. 2
Yield: 30 servings
Ingredients: 4 lbs. of fine sugar; 1/2 lb. of grated orange rind; 1 bottle of rose water; 4 yolks of eggs; 1 cup of butter; 1/2 oz. hartshorn salt; 4 lbs. of flour; 1/2 lb. of finely chopped citron; 1 grated lemon rind

From The art of German cooking and baking, 1922

Serves 30

Let the dough stand for a day before baking.

Presented as published in 1922. 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

473Calories

8 gProtein

109 gCarbs

8 gFat

Full nutrition (34 nutrients)

Calories473 kcal

Protein7.6 g

Carbohydrates109 g

Fiber1.2 g

Sugars61 g

Total Fat7.6 g

Saturated Fat0.2 g

Monounsaturated Fat0.2 g

Polyunsaturated Fat0.1 g

Omega-30 g

Cholesterol42 mg

Sodium196 mg

Potassium115 mg

Calcium34 mg

Iron3.6 mg

Magnesium19 mg

Phosphorus82 mg

Zinc0.6 mg

Copper0.1 mg

Manganese0.5 mg

Vitamin D0.1 mcg

Vitamin C15 mg

Vitamin A12 mcg

Vitamin E0.1 mg

Vitamin K0 mcg

Vitamin B60.1 mg

Vitamin B120.1 mcg

Thiamin (B1)0.6 mg

Riboflavin (B2)0.3 mg

Niacin (B3)4.2 mg

Folate103 mcg

Choline20 mg

Caffeine0 mg

Water20 g

Estimated from matched ingredients across 30 servings.

As published

This recipe was extracted from The art of German cooking and baking (1922) by Lina Wachtelborn Meier, page 155. The excerpt below is the record exactly as published.

WHITE COOKIES No. 2. 4 lbs. of fine sugar % lb. of grated orange rind 1 bottle of rose water 1 grated lemon rind 4 yolks of eggs % lb. of blanched, chopped 1 cup of butter almonds % oz. hartshorn salt 4 lbs. of flour % lb. of finely chopped citron Pr

Cook this with the app: pantry check, scaling, and the assistant.