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Toasted Crackers
From Boston Cooking-School cook book, 1896
Serves 1
Presented as published in 1896. 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
15Calories
0 gProtein
2 gCarbs
2 gFat
Full nutrition (34 nutrients)
Calories15 kcal
Protein0.2 g
Carbohydrates1.8 g
Fiber0.1 g
Sugars0.2 g
Total Fat1.7 g
Saturated Fat0.2 g
Monounsaturated Fat0.2 g
Polyunsaturated Fat0.4 g
Omega-30 g
Cholesterol2.6 mg
Sodium22 mg
Potassium3.8 mg
Calcium3.8 mg
Iron0.1 mg
Magnesium0.6 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)0.1 mg
Folate2.8 mcg
Choline0.3 mg
Caffeine0 mg
Water0.3 g
As published
This recipe was extracted from Boston Cooking-School cook book (1896) by Fannie Merritt Farmer, Lincoln, Mary Johnson Bailey "Mrs. D. A. Lincoln,", James B. Herndon , Herndon/Vehling Collection, Sam Sloan, D. A. Lincoln, page 53. The excerpt below is the record exactly as published.
TOASTED CRACKERS Split common crackers. Spread with butter, allowing 14 tea- spoon butte
Cook this with the app: pantry check, scaling, and the assistant.