pescatariannut-freeegg-freesoy-freefish-free
Soaked Crackers
From The Institute cook book, 1913
Serves 1
Presented as published in 1913. 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
13Calories
0 gProtein
2 gCarbs
0 gFat
Full nutrition (34 nutrients)
Calories13 kcal
Protein0.3 g
Carbohydrates2.2 g
Fiber0.1 g
Sugars0.1 g
Total Fat0.3 g
Saturated Fat0.1 g
Monounsaturated Fat0.1 g
Polyunsaturated Fat0.1 g
Omega-30 g
Cholesterol0 mg
Sodium5.9 mg
Potassium22 mg
Calcium3.6 mg
Iron0.2 mg
Magnesium0.8 mg
Phosphorus3.3 mg
Zinc0 mg
Copper0 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K0.5 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.2 mg
Folate4.2 mcg
Choline0.6 mg
Caffeine0 mg
Water0.1 g
As published
This recipe was extracted from The Institute cook book (1913) by Helen Cramp, page 150. The excerpt below is the record exactly as published.
SOAKED CRACKERS Place several soda crackers in a soup plate; pour over them boil- ing water and let stand for about a minute. Drain off the water and serve with butter and salt, butter and nutmeg, cream and salt, or cream and sugar. Hot milk may be substituted for the boiling water
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