Cheesed Crackers
From Domestic science (Clark, Cornell home economics), 1911
These will be nice for the school luncheon, as they are so easily prepared and take very little time.
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
282Calories
15 gProtein
17 gCarbs
17 gFat
Full nutrition (34 nutrients)
Calories282 kcal
Protein15 g
Carbohydrates17 g
Fiber0.3 g
Sugars0.4 g
Total Fat17 g
Saturated Fat7.7 g
Monounsaturated Fat4.8 g
Polyunsaturated Fat2.3 g
Omega-30 g
Cholesterol40 mg
Sodium837 mg
Potassium148 mg
Calcium425 mg
Iron0.9 mg
Magnesium21 mg
Phosphorus330 mg
Zinc2.1 mg
Copper0.1 mg
Manganese0.1 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A104 mcg
Vitamin E0.6 mg
Vitamin K1.9 mcg
Vitamin B60 mg
Vitamin B120.6 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.2 mg
Niacin (B3)0.8 mg
Folate19 mcg
Choline8.9 mg
Caffeine0 mg
Water11 g
As published
This recipe was extracted from Domestic science (Clark, Cornell home economics) (1911) by Ida Hood Clark, page 23. The excerpt below is the record exactly as published.
Cheesed Crackers. These will be nice for the school luncheon, as they are so easily prepared and take very little time. Crackers of any kind may be used; graham, zeph- yrettes, or any good crackers sold in the store now, are suitable for cheesed crackers. For six crackers, use about six tbsp. grated cheese, and a few grains of cayenne
Cook this with the app: pantry check, scaling, and the assistant.