Sugar Crisps
From Every-day dishes and every-day work, 1897
Presented as published in 1897. 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
1727Calories
35 gProtein
383 gCarbs
8 gFat
Full nutrition (28 nutrients)
Calories1727 kcal
Protein35 g
Carbohydrates383 g
Sugars100 g
Total Fat7.7 g
Saturated Fat0.6 g
Monounsaturated Fat1.1 g
Polyunsaturated Fat1.3 g
Cholesterol0 mg
Sodium70 mg
Potassium2060 mg
Calcium162 mg
Iron20 mg
Magnesium202 mg
Phosphorus537 mg
Zinc2.6 mg
Copper1.5 mg
Manganese4.1 mg
Vitamin D0 mcg
Vitamin C63 mg
Vitamin A2.3 mcg
Vitamin B60.7 mg
Vitamin B120 mcg
Thiamin (B1)3 mg
Riboflavin (B2)1.5 mg
Niacin (B3)21 mg
Folate540 mcg
Water187 g
As published
This recipe was extracted from Every-day dishes and every-day work (1897) by E. E. Kellogg, page 84. The excerpt below is the record exactly as published.
Sugar Crisps. — Make a soft dough of two and one-fourth cups of graham flour or wheat-meal, one-half cup of granulated white sugar, and one cup of rather thick sweet cream
Cook this with the app: pantry check, scaling, and the assistant.