Crackers

Ingredients

• a pint of flour
• a heaping teaspoonful of baking powder
• four tablespoonfuls of melted butter
• half a teaspoonful of salt
• the white of an egg beaten
• one cup of milk

Method

1. 1

   Mix ingredients to make a very stiff dough.

2. 2

   Roll thin like pie crust, cut out shapes, and bake until light brown.

Nutrition per serving

Estimated from matched ingredients across 2 servings.

As published

This recipe was extracted from Original White House Cookbook (1887) by Hugo Ziemann, F. L. Gillette, Hugo Zimmerman, mrs gillette, page 173. The excerpt below is the record exactly as published.

CRACKERS. Sift into a pint of flour a heaping teaspoonful of baking powder, four tablespoonfuls of melted butter, half a teaspoonful salt and the white of an egg beaten and one cup of milk; mix it with more flour, enough to make a very stiff dough, as stiff as can be rolled out; pounded and kneaded a long time. Roll very thin like pie crust and cut out either round or square. Bake a light brown. Stale crackers are made crisp and better by placing them in the oven a few moments before they are needed for the table. ERENCH CRACKERS. Six eggs, twelve tablespoonfuls of sweet milk, six tablespoonfuls of butter, half a teaspoonful of soda

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