Jelly Crackers
From A bill of fare for every day in the year ..., 1892
Presented as published in 1892. 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
30Calories
0 gProtein
2 gCarbs
1 gFat
Full nutrition (34 nutrients)
Calories30 kcal
Protein0.2 g
Carbohydrates2.5 g
Fiber0.1 g
Sugars0.9 g
Total Fat0.8 g
Saturated Fat0.2 g
Monounsaturated Fat0.2 g
Polyunsaturated Fat0.4 g
Omega-30 g
Cholesterol0 mg
Sodium22 mg
Potassium11 mg
Calcium4.2 mg
Iron0.1 mg
Magnesium1.1 mg
Phosphorus7.7 mg
Zinc0 mg
Copper0 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E0.1 mg
Vitamin K2.1 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.2 mg
Folate2.8 mcg
Choline0.3 mg
Caffeine0 mg
Water2.7 g
As published
This recipe was extracted from A bill of fare for every day in the year ... (1892) by Beatrice Wilde Bryant, page 17. The excerpt below is the record exactly as published.
Jelly Crackers. Supper. — Sardines with Sliced Lemon. Bread and Butter. Stewed Prunes. Cake. Chocolate. Jellv Crackers, — Place split crackers on a plate and on each put a bit of jelly; grate on nutmeg and just before serving pour over the whole a pint or more of scalding milk seasoned with vanilla
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