Wheat Crisps

Name: Wheat Crisps
Ingredients: I c. cream; ^ c. fine granulated wheat; 1 tbsp. sugar; flour, or enough to make a stiff dough; spk. salt

From The school kitchen textbook, 1915

Presented as published in 1915. 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

852Calories

5 gProtein

21 gCarbs

83 gFat

Full nutrition (33 nutrients)

Calories852 kcal

Protein4.7 g

Carbohydrates21 g

Fiber0 g

Sugars13 g

Total Fat83 g

Saturated Fat48 g

Monounsaturated Fat17 g

Polyunsaturated Fat0 g

Cholesterol241 mg

Sodium48 mg

Potassium227 mg

Calcium143 mg

Iron0 mg

Magnesium14 mg

Phosphorus134 mg

Zinc0.5 mg

Copper0 mg

Manganese0 mg

Vitamin D0 mcg

Vitamin C0 mg

Vitamin A0 mcg

Vitamin E0 mg

Vitamin K5.6 mcg

Vitamin B60.1 mg

Vitamin B120 mcg

Thiamin (B1)0.1 mg

Riboflavin (B2)0 mg

Niacin (B3)0.1 mg

Folate0 mcg

Choline0 mg

Caffeine0 mg

Water136 g

As published

This recipe was extracted from The school kitchen textbook (1915) by Lincoln, Mary Johnson Bailey "Mrs. D. A. Lincoln,", page 129. The excerpt below is the record exactly as published.

Wheat Crisps I c. cream. ^ c. fine granulated wheat 1 tbsp. sugar. flour, or enough to make spk. salt

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