(2) Beat up thirteen eggs with lib- of powdered loaf sugar
until they are quite light; then stir in 31b. of flour and ioz.
of volatile salts (carbonate of ammonia) reduced to a very
fine powder. When these are well mixed together, roll out
the paste to -Jin. in thickness, cut out the Cracknels, and
proceed as for No. 1.
(3) Bub 6oz. of butter into 3ilb. of flour, and mix in Goz. of
powdered loaf or caster sugar ; make a bay in the flour, pour
in eight eggs and I pint of water, working into a firm dough ;
break, roll, cut, and dock, and proceed as for No. 1.
(4) A very superior Cracknel is made as follows : Sift a.
small pinch of grated nutmeg into and with lib. of best biscuit
flour ; rub in ^lb. of fresh butter ; make a bay in the centre of
the flour, and gradually stir in two eggs beaten up with 1 wine-
glassful of rose-water, adding water enough to make a stiff
dough. In every other respect proceed as for No. 1.
(5) Made with Cornflour. — Put lib. of cornflour on a
board or table, and with the hands work in 1 teaspoonful of salt.
For details respecting Culinary Processes, Utensils, Sauces, die., referred to, see under their special heads.
THE ENCYCLOPEDIA OF PRACTICAL COOKERY.
455
Cracknels — co ntinu ed.
loz. of bicarbonate of soda, and five eggs. When the dough
becomes quite elastic, put it on a plate, cover with a cloth, and
put it in a cool place for a day. Roll it out on a floured board
to about jin. in thickness, cut it into shapes with a scalloped
cracknel-cutter, prick them all over with a fork, and proceed
as for No. 1.
Dutch Cracknels. — Warm |lb. of butter and beat it lightly
with Jib. of sugar ; when creamy, mix in Jib. of finely-sifted
flour, the beaten yolks of two eggs, 1 table-spoonful of bruised
coriander seeds, and 1 table-spoonful of sour cream✪ Dutch Cracknels. Work
the mixture well, then divide it into small portions and cut
into various shapes, such as rings, twists, etc. Dredge a
baking-sheet with flour, lay the cracknels on it, and bake them
in a moderate oven. When cooked, leave them until cold,
then keep them in biscuit tins for use.
Philadelphia Cracknels. —Blanch Jib. of sweet almonds,
put them in. a mortar and pound them, and mix in gradually
six well-beaten eggs. Slightly warm lib. of butter, and beat
it well with lib. of caster sugar ; grate the yellow rind of two
lemons, add them to the butter and sugar, and then mix the
whole with the pounded almonds. Sift lib. of flour✪ Philadelphia Cracknels on to a
paste-board, then mix the almond paste in with it, and knead
it well. Dredge a little flour over the paste and roll it out,
cut it into any shapes liked, brush them over with a paste-
brush dipped in beaten yolk of egg, and dust them over with
caster sugar. Lay the Cracknels on a buttered baking-tin and
bake them in a moderate oven. When lightly browned, take
them out of the oven. Care must be taken that they do not
burn.
CRA.CKNUTS. — This term is popularly applied to
the common Spanish or Barcelona nuts, but it is also the
name given to some very delicious cakes or wafer biscuits
that are made according to the following receipt : ✪ Cracknels
Page 517 · 3 recipe records on this page
Presented as published in 1890. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
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(2) Beat up thirteen eggs with lib- of powdered loaf sugar
until they are quite light; then stir in 31b. of flour and ioz.
of volatile salts (carbonate of ammonia) reduced to a very
fine powder. When these are well mixed together, roll out
the paste to -Jin. in thickness, cut out the Cracknels, and
proceed as for No. 1.
(3) Bub 6oz. of butter into 3ilb. of flour, and mix in Goz. of
powdered loaf or caster sugar ; make a bay in the flour, pour
in eight eggs and I pint of water, working into a firm dough ;
break, roll, cut, and dock, and proceed as for No. 1.
(4) A very superior Cracknel is made as follows : Sift a.
small pinch of grated nutmeg into and with lib. of best biscuit
flour ; rub in ^lb. of fresh butter ; make a bay in the centre of
the flour, and gradually stir in two eggs beaten up with 1 wine-
glassful of rose-water, adding water enough to make a stiff
dough. In every other respect proceed as for No. 1.
(5) Made with Cornflour. — Put lib. of cornflour on a
board or table, and with the hands work in 1 teaspoonful of salt.
For details respecting Culinary Processes, Utensils, Sauces, die., referred to, see under their special heads.
THE ENCYCLOPEDIA OF PRACTICAL COOKERY.
455
Cracknels — co ntinu ed.
loz. of bicarbonate of soda, and five eggs. When the dough
becomes quite elastic, put it on a plate, cover with a cloth, and
put it in a cool place for a day. Roll it out on a floured board
to about jin. in thickness, cut it into shapes with a scalloped
cracknel-cutter, prick them all over with a fork, and proceed
as for No. 1.
Dutch Cracknels. — Warm |lb. of butter and beat it lightly
with Jib. of sugar ; when creamy, mix in Jib. of finely-sifted
flour, the beaten yolks of two eggs, 1 table-spoonful of bruised
coriander seeds, and 1 table-spoonful of sour cream. Work
the mixture well, then divide it into small portions and cut
into various shapes, such as rings, twists, etc. Dredge a
baking-sheet with flour, lay the cracknels on it, and bake them
in a moderate oven. When cooked, leave them until cold,
then keep them in biscuit tins for use.
Philadelphia Cracknels. —Blanch Jib. of sweet almonds,
put them in. a mortar and pound them, and mix in gradually
six well-beaten eggs. Slightly warm lib. of butter, and beat
it well with lib. of caster sugar ; grate the yellow rind of two
lemons, add them to the butter and sugar, and then mix the
whole with the pounded almonds. Sift lib. of flour on to a
paste-board, then mix the almond paste in with it, and knead
it well. Dredge a little flour over the paste and roll it out,
cut it into any shapes liked, brush them over with a paste-
brush dipped in beaten yolk of egg, and dust them over with
caster sugar. Lay the Cracknels on a buttered baking-tin and
bake them in a moderate oven. When lightly browned, take
them out of the oven. Care must be taken that they do not
burn.
CRA.CKNUTS. — This term is popularly applied to
the common Spanish or Barcelona nuts, but it is also the
name given to some very delicious cakes or wafer biscuits
that are made according to the following receipt :