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Shredded Wheat Croutons
From The national course in home economics, 1917
Serves 1
Presented as published in 1917. 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
88Calories
2 gProtein
11 gCarbs
4 gFat
Full nutrition (27 nutrients)
Calories88 kcal
Protein1.8 g
Carbohydrates11 g
Fiber0.4 g
Sugars0.5 g
Total Fat4.1 g
Saturated Fat1.1 g
Monounsaturated Fat1.7 g
Polyunsaturated Fat1 g
Cholesterol0.8 mg
Sodium145 mg
Potassium30 mg
Calcium59 mg
Iron0.7 mg
Magnesium4.5 mg
Phosphorus41 mg
Zinc0.1 mg
Copper0 mg
Manganese0.1 mg
Vitamin C0.1 mg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0.7 mg
Folate15 mcg
Water7.2 g
As published
This recipe was extracted from The national course in home economics (1917) by Ruth Allen Beezley, page 305. The excerpt below is the record exactly as published.
SHREDDED WHEAT CROUTONS. Spread shredded wheat biscuit with Ko-nut, cut into fourths cross- wis
Cook this with the app: pantry check, scaling, and the assistant.