Corn Meal Crisps
From Science of food & cookery, 1921
Presented as published in 1921. 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
1091Calories
23 gProtein
235 gCarbs
6 gFat
Full nutrition (33 nutrients)
Calories1091 kcal
Protein23 g
Carbohydrates235 g
Fiber6.1 g
Sugars15 g
Total Fat5.7 g
Saturated Fat0.5 g
Monounsaturated Fat0.8 g
Polyunsaturated Fat1.8 g
Cholesterol0.3 mg
Sodium1431 mg
Potassium417 mg
Calcium40 mg
Iron2.8 mg
Magnesium80 mg
Phosphorus292 mg
Zinc2 mg
Copper0.3 mg
Manganese1.1 mg
Vitamin D0 mcg
Vitamin C0.1 mg
Vitamin A263 mcg
Vitamin E1.7 mg
Vitamin K0.1 mcg
Vitamin B60.4 mg
Vitamin B120 mcg
Thiamin (B1)0.4 mg
Riboflavin (B2)0.1 mg
Niacin (B3)2.8 mg
Folate48 mcg
Choline17 mg
Caffeine0 mg
Water119 g
As published
This recipe was extracted from Science of food & cookery (1921) by H. S. Anderson, page 68. The excerpt below is the record exactly as published.
CORN MEAL CRISPS I cup corn meal I tablespoon sugar I cup pastry flour 2 tablespoons vegetable fat Yz teaspoon salt J4 cup water
Cook this with the app: pantry check, scaling, and the assistant.