Crusts
From Fifty-two Sunday dinners, 1913
Presented as published in 1913. 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
1300Calories
21 gProtein
152 gCarbs
67 gFat
Full nutrition (20 nutrients)
Calories1300 kcal
Protein21 g
Carbohydrates152 g
Fiber3.1 g
Sugars90 g
Total Fat67 g
Sodium1110 mg
Potassium314 mg
Calcium162 mg
Iron4.7 mg
Magnesium40 mg
Phosphorus370 mg
Zinc1.8 mg
Copper0.2 mg
Manganese0.6 mg
Vitamin B60.1 mg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.5 mg
Niacin (B3)1.9 mg
Water66 g
As published
This recipe was extracted from Fifty-two Sunday dinners (1913) by Elizabeth O. Hiller, page 21. The excerpt below is the record exactly as published.
CRUSTS Cut stale sandwich bread
Cook this with the app: pantry check, scaling, and the assistant.