pescatariannut-freeegg-freesoy-freefish-free
Cheese Crackers
From Boston Cooking-School cook book, 1896
Serves 4
Presented as published in 1896. 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
74Calories
2 gProtein
1 gCarbs
7 gFat
Full nutrition (34 nutrients)
Calories74 kcal
Protein2 g
Carbohydrates1.3 g
Fiber0 g
Sugars0 g
Total Fat6.9 g
Saturated Fat4.1 g
Monounsaturated Fat1.9 g
Polyunsaturated Fat0.3 g
Omega-30 g
Cholesterol19 mg
Sodium116 mg
Potassium14 mg
Calcium58 mg
Iron0.1 mg
Magnesium2.5 mg
Phosphorus42 mg
Zinc0.3 mg
Copper0 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A57 mcg
Vitamin E0.2 mg
Vitamin K0.5 mcg
Vitamin B60 mg
Vitamin B120.1 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0 mg
Folate1.5 mcg
Choline2.1 mg
Caffeine0 mg
Water2.5 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from Boston Cooking-School cook book (1896) by Fannie Merritt Farmer, Lincoln, Mary Johnson Bailey "Mrs. D. A. Lincoln,", James B. Herndon , Herndon/Vehling Collection, Sam Sloan, D. A. Lincoln, page 53. The excerpt below is the record exactly as published.
CHEESE CRACKERS Arrange thin crackers or saltines in pan. Brush over with melted butter, sprinkle with grated cheese
Cook this with the app: pantry check, scaling, and the assistant.