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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
102Calories
4 gProtein
9 gCarbs
7 gFat
Full nutrition (34 nutrients)
Calories102 kcal
Protein4.3 g
Carbohydrates8.8 g
Fiber3.4 g
Sugars1.8 g
Total Fat7.1 g
Saturated Fat3.2 g
Monounsaturated Fat1.5 g
Polyunsaturated Fat1.4 g
Omega-30 g
Cholesterol15 mg
Sodium264 mg
Potassium275 mg
Calcium150 mg
Iron1.1 mg
Magnesium23 mg
Phosphorus121 mg
Zinc0.7 mg
Copper0.1 mg
Manganese0.3 mg
Vitamin D1.1 mcg
Vitamin C9.6 mg
Vitamin A305 mcg
Vitamin E3.9 mg
Vitamin K12 mcg
Vitamin B60.3 mg
Vitamin B120.2 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0.2 mg
Niacin (B3)1.2 mg
Folate15 mcg
Choline9.5 mg
Caffeine0 mg
Water7 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.