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Crackers a la Creme
From Mrs. Lincoln's Boston cook book, 1884
Serves 1
Omit mustard, pepper, and cheese for Cracker Brewis.
Presented as published in 1884. 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
165Calories
8 gProtein
13 gCarbs
9 gFat
Full nutrition (34 nutrients)
Calories165 kcal
Protein8.3 g
Carbohydrates13 g
Fiber0.1 g
Sugars12 g
Total Fat8.8 g
Saturated Fat4.8 g
Monounsaturated Fat1.9 g
Polyunsaturated Fat0.7 g
Omega-30.1 g
Cholesterol30 mg
Sodium116 mg
Potassium377 mg
Calcium310 mg
Iron0.1 mg
Magnesium30 mg
Phosphorus259 mg
Zinc1.1 mg
Copper0 mg
Manganese0 mg
Vitamin D2.4 mcg
Vitamin C0 mg
Vitamin A80 mcg
Vitamin E0.2 mg
Vitamin K2.1 mcg
Vitamin B60.2 mg
Vitamin B121.3 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.4 mg
Niacin (B3)0.4 mg
Folate2.8 mcg
Choline45 mg
Caffeine0 mg
Water219 g
As published
This recipe was extracted from Mrs. Lincoln's Boston cook book (1884) by Lincoln, Mary Johnson Bailey "Mrs. D. A. Lincoln,", page 167. The excerpt below is the record exactly as published.
Crackers a la Creme. — Split butter crackers^ and spread with butter^ salt, pepper, mustard, and cheese if you like. Put them in a buttered pudding-dish, cover with milk
Cook this with the app: pantry check, scaling, and the assistant.