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Butter Cracker Crumbs
From Scientific cooking with scientific methods, 1911
Serves 1
Crumbs should be light and easily distributed over the dish.
Presented as published in 1911. 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
207Calories
3 gProtein
23 gCarbs
11 gFat
Full nutrition (34 nutrients)
Calories207 kcal
Protein2.8 g
Carbohydrates23 g
Fiber0.7 g
Sugars0.1 g
Total Fat11 g
Saturated Fat6.9 g
Monounsaturated Fat3.2 g
Polyunsaturated Fat0.6 g
Omega-30 g
Cholesterol29 mg
Sodium6.1 mg
Potassium36 mg
Calcium9.8 mg
Iron1.3 mg
Magnesium7.2 mg
Phosphorus33 mg
Zinc0.2 mg
Copper0.1 mg
Manganese0.3 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A92 mcg
Vitamin E0.4 mg
Vitamin K1 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.1 mg
Niacin (B3)1.6 mg
Folate40 mcg
Choline8.2 mg
Caffeine0 mg
Water4.4 g
As published
This recipe was extracted from Scientific cooking with scientific methods (1911) by Sarah E. Woodworth Craig, page 162. The excerpt below is the record exactly as published.
Butter Cracker Crumbs. — Allow one-fourth cup of cracker crumbs to a tablespoon of melted butter
Cook this with the app: pantry check, scaling, and the assistant.