vegetarianpescatariandairy-freesoy-freefish-freeshellfish-free
Cracknels
From The encyclopædia of practical cookery, 1890
Serves 8
Care must be taken to avoid burning.
Presented as published in 1890. 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
82Calories
2 gProtein
8 gCarbs
5 gFat
Full nutrition (34 nutrients)
Calories82 kcal
Protein2.2 g
Carbohydrates7.7 g
Fiber0.8 g
Sugars5.8 g
Total Fat5 g
Saturated Fat0.6 g
Monounsaturated Fat3.1 g
Polyunsaturated Fat1 g
Omega-30 g
Cholesterol23 mg
Sodium10 mg
Potassium59 mg
Calcium31 mg
Iron0.4 mg
Magnesium22 mg
Phosphorus54 mg
Zinc0.3 mg
Copper0.1 mg
Manganese0.1 mg
Vitamin D0.1 mcg
Vitamin C0 mg
Vitamin A10 mcg
Vitamin E2.2 mg
Vitamin K0 mcg
Vitamin B60 mg
Vitamin B120.1 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0.2 mg
Folate15 mcg
Choline23 mg
Caffeine0 mg
Water7 g
Estimated from matched ingredients across 8 servings.
As published
This recipe was extracted from The encyclopædia of practical cookery (1890) by Theodore Francis Garrett, page 517. The excerpt below is the record exactly as published.
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 : Sift Jib. of caster sugar
Read the full page as publishedCollapse the page
Cook this with the app: pantry check, scaling, and the assistant.