Crackers

Ingredients

• 1 table-spoonful of lard
• butter mixed in equal proportions
• 1 pinch of salt
• lqt. of biscuit-flour
• lib. of flour
• 2oz. of sugar
• 2oz. of butter

Method

1. 1

   Take 1 tablespoonful of lard and butter mixed in equal proportions, 1 pinch of salt, and work this into 1 quart of biscuit-flour until the greasiness has all crumbled away.

2. 2

   Make a stiff paste of this flour with water, and work the dough under the break until it blisters.

3. 3

   Roll out thin, cut into biscuit shapes, dock, and bake quickly.

As published

This recipe was extracted from The encyclopædia of practical cookery (1890) by Theodore Francis Garrett, page 515. The excerpt below is the record exactly as published.

CRACKERS. — These are described as thin, dry biscuits, often hard or crisp ; but as a matter of fact they are sometimes made thick. The ingredients are simple, being chiefly flour and water, and the quality of the Cracker depends principally upon the quality of the flour. In America they are used more commonly than bread, and the “ dust ” (or finely-rolled crumbs) is invaluable in some kinds of cooking. The following re- ceipts for their manufacture are somewhat similar : (1) Take 1 table-spoonful of lard and butter mixed in equal proportions, 1 pinch of salt, and work this into lqt. of biscuit- flour until the greasiness has all crumbled away. Make a stiff paste of this flour with water, and work the dough under the break ( see Biscuits) until it blisters. Roll out thin, cut into biscuit shapes, dock, and bake quickly. (2) Rub l|oz. of butter into lib. of flour with 1 p'nch of salt in it, and add sufficient water to form a stiff dough ; work it well with a biscuit-break, and roll it out to about -ijin. in thickness. Cut it into shapes, and bake on a sieve in a moderate oven. (3) Prepare a dough with lib. of flour, 2oz. of sugar, 2oz. of butter

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