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Corn Crisps
From Boston Cooking-School cook book, 1896
Serves 6
Makes 60 to 72 crisps.
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
69Calories
1 gProtein
6 gCarbs
5 gFat
Full nutrition (34 nutrients)
Calories69 kcal
Protein0.7 g
Carbohydrates6.3 g
Fiber0.4 g
Sugars0 g
Total Fat4.7 g
Saturated Fat2.9 g
Monounsaturated Fat1.3 g
Polyunsaturated Fat0.2 g
Omega-30 g
Cholesterol12 mg
Sodium188 mg
Potassium12 mg
Calcium28 mg
Iron2.6 mg
Magnesium2.8 mg
Phosphorus6.9 mg
Zinc0 mg
Copper0 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A38 mcg
Vitamin E0.1 mg
Vitamin K0.4 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0.7 mg
Folate11 mcg
Choline2.1 mg
Caffeine0 mg
Water62 g
Estimated from matched ingredients across 6 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 41. The excerpt below is the record exactly as published.
CORN CRISPS ¥ cup water ground white corn meal 2% tablespoons melted butter 1 cup boiling water Y% teaspoon salt
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