Fruited Crisps

Name: Fruited Crisps
Ingredients: 2 eggs; 1 cup sugar; 1*4 cups flour; % teaspoon salt; 1 teaspoon baking powder; 1 cup raisins washed and chopped; 1 cup almonds cut in strips

From The Chapel Hill cook book, 1935

This recipe makes 36 sticks or crisps one inch wide, six inches long.

Presented as published in 1935. 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

2859Calories

63 gProtein

499 gCarbs

78 gFat

Full nutrition (34 nutrients)

Calories2859 kcal

Protein63 g

Carbohydrates499 g

Fiber22 g

Sugars324 g

Total Fat78 g

Saturated Fat8.1 g

Monounsaturated Fat44 g

Polyunsaturated Fat16 g

Omega-30.1 g

Cholesterol372 mg

Sodium1833 mg

Potassium2701 mg

Calcium791 mg

Iron19 mg

Magnesium453 mg

Phosphorus1293 mg

Zinc6.8 mg

Copper2 mg

Manganese4.5 mg

Vitamin D2 mcg

Vitamin C4.4 mg

Vitamin A160 mcg

Vitamin E1.3 mg

Vitamin K6.9 mcg

Vitamin B60.7 mg

Vitamin B120.9 mcg

Thiamin (B1)1.9 mg

Riboflavin (B2)1.4 mg

Niacin (B3)17 mg

Folate307 mcg

Choline315 mg

Caffeine0 mg

Water127 g

As published

This recipe was extracted from The Chapel Hill cook book (1935) by Presbyterian Church (Chapel Hill, N.C.). Woman's Auxiliary, page 37. The excerpt below is the record exactly as published.

FRUITED CRISPS 2 eggs 1 cup sugar 1*4 cups flour % teaspoon salt 1 teaspoon baking powder

Cook this with the app: pantry check, scaling, and the assistant.