Cracknels

Ingredients

• eight eggs
• eight tablespoonfuls of rose-water
• a grated nutmeg
• two quarts of flour
• sufficient cold water

Method

1. 1

   Beat the eggs with rose-water and nutmeg.

2. 2

   Mix with flour and enough cold water to make a stiff paste.

3. 3

   Add butter, shape into cracknels, boil until they swim, then cool in cold water, dry, and bake in a moderate oven for about a quarter of an hour.

Nutrition per serving

Estimated from matched ingredients across 10 servings.

As published

This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 416. The excerpt below is the record exactly as published.

Cracknels. — Beat eight eggs with eight table-spoonfuls of rose-water and a grated nut- meg. jNIix with them over two quarts of flour with sufficient cold water to make a stiff paste. Mix with the paste two pounds of butter, and make it into cracknels. Put them into a pan of boiling water, and boil them till they swim. Then put them into cold water, and, when , they are hardened, dry them, and bake them I on tin-plates in a moderate oven. Time, about a quarter of an hour to bake. Probable cost, 5s. for this quantity. CRADLE SPIT. Cradle Spit. — These spits are so made that they inclose any delicacy which has to be roasted ; and so no necessity arises for the meat to be pierced. They are now almost superseded by the well-known bottle- jack. Cranberries, To Pickle.— Gather the clusters before they are fully ripe. Put them into jars and cover them with strong salt and water. When fennentation begins, drain them, and add fresh salt and water. Keep the jars closely covered. They are ready for use in a week or two. Probable cost, fresh fruit, uncertain ; bottled, 8d. or lOd. per bottle. Cranberries, To Preserve.— Pick the cranberries (reject the injured berries), and to every pound of fruit allow two pounds of sugar. Pour a cupful of water into the preser\'ing-pan, CBA ( 159 ) CRA and place in it altomate layers of cranberries and sugar. Boil gently and skim carefully. The preserve must be kept in closely-covered jars. Time, twenty minutes after it comes to a boil. Sufficient, one pound of fruit for one ponnd of jam. Cranberry Gruel (Invalid Cookery). — A few tTiinlierries boiled in a little thin gruel, .sweetened and flavoured with grated nutmeg,

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