Unleavened Bread-Chips

Name: Unleavened Bread-Chips
Ingredients: Mix into a quart of graham, or of white, or of whole wheat flour; one tablespoonful of butter; one level tablespoonful of salt; about one and a quarter cupfuls of milk and water, half and half

From Luncheons, 1902

Recommended for dyspeptics.

Presented as published in 1902. 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

1836Calories

55 gProtein

388 gCarbs

18 gFat

Full nutrition (33 nutrients)

Calories1836 kcal

Protein55 g

Carbohydrates388 g

Fiber0 g

Sugars0 g

Total Fat18 g

Saturated Fat0 g

Monounsaturated Fat0 g

Polyunsaturated Fat0 g

Cholesterol31 mg

Sodium7017 mg

Potassium686 mg

Calcium131 mg

Iron28 mg

Magnesium140 mg

Phosphorus544 mg

Zinc3.6 mg

Copper0.8 mg

Manganese3.8 mg

Vitamin D0 mcg

Vitamin C0 mg

Vitamin A0 mcg

Vitamin E0 mg

Vitamin K0 mcg

Vitamin B60.3 mg

Vitamin B120 mcg

Thiamin (B1)4.7 mg

Riboflavin (B2)2.2 mg

Niacin (B3)34 mg

Folate803 mcg

Choline0 mg

Caffeine0 mg

Water347 g

As published

This recipe was extracted from Luncheons (1902) by Mary Ronald, page 73. The excerpt below is the record exactly as published.

UNLEAVENED BBEAD-CHIPS Mix into a quart of graham, or of white, or of whole wheat flour one tablespoonful of butter and one level tablespoou- ful of salt, then add about one and a ciuarter cupfuls of milk and water, half and hal

Cook this with the app: pantry check, scaling, and the assistant.