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Crackers
From The white ribbon cook book, 1894
Serves 4
Presented as published in 1894. 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
233Calories
7 gProtein
49 gCarbs
2 gFat
Full nutrition (30 nutrients)
Calories233 kcal
Protein7 g
Carbohydrates49 g
Sugars0.3 g
Total Fat2 g
Saturated Fat0.1 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Omega-30 g
Cholesterol3.4 mg
Sodium3.7 mg
Potassium95 mg
Calcium20 mg
Iron3.5 mg
Magnesium18 mg
Phosphorus74 mg
Zinc0.5 mg
Copper0.1 mg
Manganese0.5 mg
Vitamin D0.1 mcg
Vitamin A2 mcg
Vitamin E0 mg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0.6 mg
Riboflavin (B2)0.3 mg
Niacin (B3)4.2 mg
Folate100 mcg
Choline1.1 mg
Water12 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from The white ribbon cook book (1894) by Kathryn Armstrong, page 73. The excerpt below is the record exactly as published.
Crackers — One pt. flour, 1 dessertspoon but- ter, a pinch of salt and milk enough to make a stiff dough
Cook this with the app: pantry check, scaling, and the assistant.