Grano Crust
From Science of food & cookery, 1921
Presented as published in 1921. 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
499Calories
10 gProtein
35 gCarbs
36 gFat
Full nutrition (33 nutrients)
Calories499 kcal
Protein9.5 g
Carbohydrates35 g
Fiber5.4 g
Sugars12 g
Total Fat36 g
Saturated Fat14 g
Monounsaturated Fat11 g
Polyunsaturated Fat4.8 g
Cholesterol60 mg
Sodium28 mg
Potassium386 mg
Calcium82 mg
Iron2.4 mg
Magnesium106 mg
Phosphorus296 mg
Zinc2.7 mg
Copper0.4 mg
Manganese2.4 mg
Vitamin D0 mcg
Vitamin C0.7 mg
Vitamin A0.6 mcg
Vitamin E6.8 mg
Vitamin K4.6 mcg
Vitamin B60.2 mg
Vitamin B120 mcg
Thiamin (B1)0.4 mg
Riboflavin (B2)0.2 mg
Niacin (B3)1.7 mg
Folate51 mcg
Choline30 mg
Caffeine0 mg
Water38 g
As published
This recipe was extracted from Science of food & cookery (1921) by H. S. Anderson, page 116. The excerpt below is the record exactly as published.
GRANO CRUST Y$ cup grano cereal ^
Cook this with the app: pantry check, scaling, and the assistant.