Estimated Nutrition (whole recipe, rough)
Counts 13 of 15 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 13 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Peanut | 1 oz (28g) | 161 |
| Oat | 1/2 cup dry (40g) | 154 |
| Butter | 1 tbsp (14g) | 102 |
| Yogurt | 170g plain Greek | 100 |
| Egg | 1 large egg (50g) | 78 |
| Grape | 1/2 cup (76g) | 62 |
| Molasses | 1 tbsp (20g) | 58 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Walnut | 1 walnut half (4g) | 26 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Nutmeg | 1 tsp ground (2.2g) | 12 |
| Salt | 1 tsp (6g) | 0 |
| Meat | not in our table | 0 |
| Pastry | not in our table | 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
- 1 cup sugar
- 1 cup walnut meats chopped
- 1 cup butter
- 1 cup chopped raisins
- 2 cups oatmeal
- 2 cups flour
- 1 cup of finely chopped peanuts
- 2 cups sugar
- 1 cup rich sour cream
- 5 cups flour
- 2 cups brown sugar
- 3 cups flour
- 2 cups seeded raisins
- 1 cup molasses
- 1 cup melted butter
- 1 cup shortening
- 1 cup sour cream
- 1 cup flour
- 2 eggs
- 1 level cup pastry flour
- 3 eggs
- 1 lemon
- 1 tsp
- 2 well beaten eggs
- 4 tbs
- 2 rounded tbs
- 1 well beaten egg
- 2 tbs
- 1 egg
- 2 tsp
- 3 tbs
- 3 yolks of eggs
- 2 sqs
- 4 dozen
- salt
- nutmeg
Directions
\ cup butter, 1 cup sugar, 2 eggs, 1 level cup pastry flour or scant cup ordinary flour, 2 sq. Baker's chocolate, 1 cup walnut meats chopped. Cream, butter and sugar, add eggs beaten together, add flour. Melt chocolate and add, mixing thoroughly. Add walnut meats. Spread about \ inch thick in buttered tin and bake j hour in very slow oven. This should be a little sticky when first baked. Cut into bars. Mrs. C. E. Yeoman.
LEMON COOKIES. 1 pt. sugar, 1 cup butter, 3 eggs, juice and grated rind of 1 lemon, 1 tsp. soda dissolved in lemon juice, 1 qt. flour. Do not mix too stiff. Roll, cut and bake.
Mrs. E. W. Ensign.
OATMEAL DROPS. Cream 1 cup butter and 1 cup sugar, add 2 well beaten eggs, 4 tbs. milk, f tsp. soda, 1 tsp. cinnamon, 1 cup chopped raisins, 2 cups oatmeal, 2 cups flour. Bake on buttered paper, make batter quite stiff. Mrs. J. F. Willis.
PEANUT COOKIES. Cream together 2 rounded tbs. of butter and J cup granulated sugar, add 1 well beaten egg, 2 tbs. milk and 1 tsp. of lemon juice, mix 1 tsp. of baking powder with | cup flour and stir in, add 1 cup of finely chopped peanuts and more flour if necessary to make a stiff batter. Drop by tsp. in buttered tins, an inch or so apart and bake in a quick oven. Mrs. Rodearmel.
WALNUT BROWNIES. | cup sugar, J cup molasses, | cup shortening, \ cup milk, 1 egg, \ tsp. soda, 1| cups flour, 1 tsp. cinnamon, \ tsp. allspice, § tsp. (small) ginger. Bake in gem pans and decorate on top with walnut meats and dates.
Mrs. B. G. Hardwick.
CHOCOLATE HERMITS. 1 egg, \ cup sugar, \ cup melted butter, \ cup milk, 2 tsp. baking powder, 3 tbs. melted chocolate, \ cup raisins, | cup nuts, 1| cups flour, pinch of salt. Drop from spoon on to buttered pans. Miss Grace Caplin.
PITTSBURG COOKIES. 2 cups sugar, 1 cup butter, 1 cup rich sour cream, 2 eggs, 5 cups flour, 1 tsp. soda, pinch of salt and a little nutmeg. Roll cookies very thin, sprinkle a little sugar on top and bake.
Mrs. Walter Cobban.
FLORIDA COOKIES. 2 cups brown sugar, 1 cup butter, 3 eggs, f grated nut- meg, 3 cups flour, 2 cups seeded raisins, 1 tsp. soda (dis- solved in J cup hot water). Drop from a spoon and bake in a moderate oven. Mrs. J. C. Buchanan.
GINGER COOKIES. 1 cup molasses, 1 cup sugar, 1 cup melted butter, 2 eggs, scant | cup boiling water, 1 tsp. soda, 1 tsp. ginger. Let this batter cool then add flour to mix very soft. Roll out or drop from spoon on greased pans.
Mrs. C. H. Burwell.
GINGER COOKIES. 1 cup sugar, 1 cup shortening, 1 cup molasses, 1 cup sour cream with 1 tsp. soda, 1 tsp. ginger, 1 tsp. cinnamon, 1 tsp. cloves. Flour to make medium thickness. I always roll out dough and make a tester first. If very rich cream is used J cup shortening is plenty. Pinch salt.
Mrs. Arthur Mather.
VERY RICH DELICIOUS COOKIES. | lb. butter, J lb. sugar, 3 yolks of eggs, f lb. flour, 3 tbs. cream. Mix all together on a board and roll out very thin, cut in shapes and sprinkle nuts or cocoanut on top. Any flavoring. These bake very quickly. Mrs. G. Norstrom.
1 cup sugar, £ cup butter, 2 eggs, \ cup nuts, 2 sqs. choco- late melted, 1 cup flour, pinch of salt. Cream, butter and sugar, add eggs well beaten, then nuts and melted chocolate. Flour and salt last. Do not mix too stiff. Drop by tsp. on greased tin a little distance apart. No soda or baking powder required. This will make 4 dozen.
Mrs. J. C. Moodey.
MACAROONS. Whites of 2 eggs, If cups almond powder. Mix the almond powder gradually with the unbeaten whites of eggs. The mixture should be thick enough to look somewhat rough. Add more powder to thicken, if it is not sufficiently thick. Bake on unbuttered paper. Drop the macaroon mixture on the paper, allowing 1 tsp. for each macaroon. Bake in a very slow oven for 15 minutes, or until a delicate brown. The time should not exceed 20 minutes. When done, place paper on a wet board and allow it to stand for a few minutes, then remove macaroons from paper. When cool, place in a tin box or a mason jar. They should be kept several days before using.
JUMBLES. | lb. butter, \ lb. sugar, 2 eggs, \ nutmeg, \ lb. flour. Sift the spice with the flour. Cream the butter, add the sugar gradually and cream again. Add the eggs unbeaten and stir until light. Add the flour slowly and mix well. Place 1 tsp. of dough on a smooth baking sheet and bake in a hot oven until the edges are a delicate brown. Do not put the oakes too close together. Remove from the sheets as soon as they are taken from the oven.