Cracknels

Ingredients

• One qt. flour
• 1/2 nutmeg
• 4 eggs
• 4 spoonfuls rosewater
• 1 lb. butter

Method

1. 1

   Mix the flour, the nutmeg, grated, the yolks of the eggs, beaten, and the rosewater, into a stiff paste with cold water; then roll in the butter and make into cracknel shape; put them into a kettle of boiling water, and boil them till they swim; then take them out, and put them into cold water; when hardened, lay them out to dry and bake on tin plates.

As published

This recipe was extracted from The white ribbon cook book (1894) by Kathryn Armstrong, page 82. The excerpt below is the record exactly as published.

Cracknels — One qt. flour, i^ nutmeg, 4 eggs, 4 spoonfuls rosewater, 1 lb. butter

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