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Cheese Crackers
From Kirmess cook book, 1907
Serves 2
Presented as published in 1907. 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
63Calories
3 gProtein
2 gCarbs
5 gFat
Full nutrition (34 nutrients)
Calories63 kcal
Protein2.8 g
Carbohydrates1.7 g
Fiber0 g
Sugars0.5 g
Total Fat5 g
Saturated Fat2.8 g
Monounsaturated Fat1.2 g
Polyunsaturated Fat0.4 g
Omega-30 g
Cholesterol15 mg
Sodium260 mg
Potassium24 mg
Calcium132 mg
Iron0.1 mg
Magnesium4 mg
Phosphorus85 mg
Zinc0.4 mg
Copper0 mg
Manganese0 mg
Vitamin D1.1 mcg
Vitamin C0 mg
Vitamin A45 mcg
Vitamin E0.2 mg
Vitamin K1.5 mcg
Vitamin B60 mg
Vitamin B120.2 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.1 mg
Folate1.4 mcg
Choline3 mg
Caffeine0 mg
Water6 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from Kirmess cook book (1907), page 132. The excerpt below is the record exactly as published.
CHEESE CRACKEBS. Mrs. T. K. Egbert, New York. On buttered crackers lay slices of American cheese, cut thin; arrange in a baking-pan and set in the oven until the cheese is melted. Serve hot. A little cayenne
Cook this with the app: pantry check, scaling, and the assistant.