Browned Crackers
From The school kitchen textbook, 1915
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
15Calories
0 gProtein
2 gCarbs
3 gFat
Full nutrition (34 nutrients)
Calories15 kcal
Protein0.2 g
Carbohydrates1.8 g
Fiber0.1 g
Sugars0.2 g
Total Fat2.6 g
Saturated Fat0.2 g
Monounsaturated Fat0.2 g
Polyunsaturated Fat0.4 g
Omega-30 g
Cholesterol5.2 mg
Sodium22 mg
Potassium4 mg
Calcium3.9 mg
Iron0.1 mg
Magnesium0.6 mg
Phosphorus7.9 mg
Zinc0 mg
Copper0 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E0.1 mg
Vitamin K2.1 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.1 mg
Folate2.8 mcg
Choline0.3 mg
Caffeine0 mg
Water0.5 g
As published
This recipe was extracted from The school kitchen textbook (1915) by Lincoln, Mary Johnson Bailey "Mrs. D. A. Lincoln,", page 97. The excerpt below is the record exactly as published.
Browned Crackers § tsp. butter to each whole cracker
Cook this with the app: pantry check, scaling, and the assistant.