Estimated Nutrition (whole recipe, rough)
What these numbers assume — 7 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Milk | 1 cup (244ml) whole | 149 |
| Egg | 1 large egg (50g) | 78 |
| Date | 1 date (24g) medjool | 66 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Nutmeg | 1 tsp ground (2.2g) | 12 |
| Salt | 1 tsp (6g) | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- two cups sugar
- one-half cup of milk
- two cups flour
- one-half teaspoon salt
- half teaspoon nutmeg
- half pound dates
- one-half cup sugar
- two mixed
- two beaten eggs
- one level teaspoonful soda has been dissolved
- salt
- nutmeg
Directions
Mix two cups sugar with one cup of butter or lard (or the two mixed), add two beaten eggs, one-half cup of milk (sw'eet or sour), in which one level teaspoonful soda has been dissolved, two cups flour and two of raw oatmeal or rolled oats. Add one-half teaspoon salt, one- half teaspoon nutmeg and almond extract to suit the taste. For tiie date paste filling, stone and cut fine one- half pound dates, and cook with one-half cup sugar and one-half cup water to a smooth paste. After the cooky
152 BETHANY UNION COOK BOOK
dough has been rolled thin and cut into small cookies, spread the paste by the teaspoon on each, cover with another cooky, pinch the edges together and bake in a moderate oven. Mrs. J, C. Arnold.