Wheat Crisps
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
1081Calories
12 gProtein
70 gCarbs
84 gFat
Full nutrition (25 nutrients)
Calories1081 kcal
Protein12 g
Carbohydrates70 g
Sugars13 g
Total Fat84 g
Saturated Fat48 g
Monounsaturated Fat17 g
Cholesterol241 mg
Sodium50 mg
Potassium312 mg
Calcium155 mg
Iron3.5 mg
Magnesium31 mg
Phosphorus201 mg
Zinc1 mg
Copper0.1 mg
Manganese0.5 mg
Vitamin K5.6 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0.7 mg
Riboflavin (B2)0.3 mg
Niacin (B3)4.4 mg
Folate100 mcg
Water142 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.