Crispettes
From Principles of cooking, 1914
Presented as published in 1914. 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
1836Calories
36 gProtein
283 gCarbs
72 gFat
Full nutrition (34 nutrients)
Calories1836 kcal
Protein36 g
Carbohydrates283 g
Fiber18 g
Sugars220 g
Total Fat72 g
Saturated Fat5.4 g
Monounsaturated Fat45 g
Polyunsaturated Fat18 g
Omega-30 g
Cholesterol0 mg
Sodium356 mg
Potassium1405 mg
Calcium576 mg
Iron9.5 mg
Magnesium418 mg
Phosphorus747 mg
Zinc4.9 mg
Copper1.6 mg
Manganese3.6 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E37 mg
Vitamin K0 mcg
Vitamin B60.3 mg
Vitamin B120 mcg
Thiamin (B1)0.7 mg
Riboflavin (B2)1.8 mg
Niacin (B3)8.6 mg
Folate140 mcg
Choline80 mg
Caffeine0 mg
Water14 g
As published
This recipe was extracted from Principles of cooking (1914) by Emma Conley, page 52. The excerpt below is the record exactly as published.
Crispettes. — Beat two eggs thoroughly, add one cup of . brown sugar, sifted with six tablespoons of flour and one eighth teaspoon of salt. Beat thoroughly. Add one cup of chopped nuts
Cook this with the app: pantry check, scaling, and the assistant.