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Lemon-flavoured Crackers
From The encyclopædia of practical cookery, 1890
Serves 40
This quantity is useful for confectioners.
Presented as published in 1890. 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
649Calories
16 gProtein
142 gCarbs
13 gFat
Full nutrition (33 nutrients)
Calories649 kcal
Protein16 g
Carbohydrates142 g
Fiber0 g
Sugars28 g
Total Fat13 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Cholesterol30 mg
Sodium5.6 mg
Potassium205 mg
Calcium31 mg
Iron8.3 mg
Magnesium40 mg
Phosphorus162 mg
Zinc1.1 mg
Copper0.2 mg
Manganese1.1 mg
Vitamin D0 mcg
Vitamin C0.4 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K0 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)1.4 mg
Riboflavin (B2)0.7 mg
Niacin (B3)9.9 mg
Folate236 mcg
Choline0 mg
Caffeine0 mg
Water53 g
Estimated from matched ingredients across 40 servings.
As published
This recipe was extracted from The encyclopædia of practical cookery (1890) by Theodore Francis Garrett, page 515. The excerpt below is the record exactly as published.
Lemon-flavoured Crackers. — Bub 18oz. of butter into 131b. of flour, make a bay, and work in 2^1b. of sugar, loz. of am- monia, loz. of essence of lemon, and 3 pints of water
Cook this with the app: pantry check, scaling, and the assistant.