Cream Crisps
From Every-day dishes and every-day work, 1897
Presented as published in 1897. 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
2180Calories
46 gProtein
300 gCarbs
89 gFat
Full nutrition (24 nutrients)
Calories2180 kcal
Protein46 g
Carbohydrates300 g
Total Fat89 g
Saturated Fat48 g
Monounsaturated Fat17 g
Cholesterol241 mg
Sodium56 mg
Potassium739 mg
Calcium215 mg
Iron21 mg
Magnesium114 mg
Phosphorus540 mg
Zinc3.2 mg
Copper0.6 mg
Manganese2.9 mg
Vitamin K5.6 mcg
Vitamin B60.3 mg
Vitamin B120 mcg
Thiamin (B1)3.6 mg
Riboflavin (B2)1.7 mg
Niacin (B3)25 mg
Folate602 mcg
Water173 g
As published
This recipe was extracted from Every-day dishes and every-day work (1897) by E. E. Kellogg, page 31. The excerpt below is the record exactly as published.
Cream Crisps.— Make a dough of one cupful of thin cream, and a little more than three cups of graham flour
Cook this with the app: pantry check, scaling, and the assistant.