Cracknuts

Ingredients

• 1 lb. of caster sugar
• 1 lb. of biscuit flour
• ½ lb. of fresh butter
• six fresh eggs
• a wineglassful of raisin or other sweet wine
• caraway-seeds
• caster sugar

Method

1. 1

   Sift caster sugar and biscuit flour together, rub in fresh butter.

2. 2

   Beat eggs with wine, pour into the flour, and work into a stiff paste.

3. 3

   Roll out thin, cut into rounds, dust with caraway seeds, brush with egg white, dust with caster sugar, and bake in a quick oven.

As published

This recipe was extracted from The encyclopædia of practical cookery (1890) by Theodore Francis Garrett, page 518. The excerpt below is the record exactly as published.

Jib. of caster sugar and lib. of biscuit flour together, and into that rub ^lb. of fresh butter until it is entirely taken up. Beat up six fresh eggs with a wineglassful of raisin or other sweet wine, pour this into a well made in the flour, and work it gradually in, adding water should more liquid be required to make a stiff paste. Roll the paste out as thin as paper, and cut it into rounds with a pastry-cutter. Dust over with caraway-seeds, brush over with white of egg, dust with caster sugar, and slip them for a minute or two into a quick oven. As these Cracknuts would be too thin to move from a paste- board, it is usual to roll the paste on a sheet of greased paper, removing the pieces of paste from between the rounds. CRADLE-SPIT.— This is one of the most valuable of all roasting apparatus for poultry, small birds, game, or small pieces of meat that it would be better to cook without transfixing with the ordinary spit. Unfortunately there are not many small modern kitchens fitted with a smoke-jack, hence the value of the Cradle-spit is not sufficiently appreciated. A very good imitation can be arranged by tying the bird or meat with string and hanging it on to a bottle-jack. Fig. 547. Cradle-spit. The illustration (Fig. 547) shows two screw arrange- • ments, one at each end, by which the cradle can be opened for the purpose of charging it, or removing the cooked article. Some of these spits are 5Aft. long, and are worked by a chain round the wheel. See Roasting. CRAMBAMBOLI. — The precise meaning of this word is not quite clear, although to the German student it has a charm quite unknown to the uninitiated. At one time it may lie said to have ruled German feasts and festivities, and its preparation was the cause of con- siderable rivalry and duels. Two receipts for manufac- turing the famous bowl are given hereunder, and as they For details respecting Culinary Processes , Utensils, Sauces, Crambamboli -continued. differ considerably it is probable that there have been as many modifications as professed makers. (1) Take lib. of loaf sugar in one large lump; pour 1 pint of rum into a punch-bowl, and set fire to it. Hold the sugar immediately over the flame with a pair of tongs until it has all melted into the bowl. If the rum burns away before all the sugar has melted, put what sugar remains into the bowl. Serve without delay. (2) Empty a bottle of Rhine wine into a punch-bowl, and - place iron skewers across the bowl. Procure a solid lump of sugar, about lib. in weight, baste it well with rum, then stand it on the skewers over the bowl. Set fire to the sugar, and let it burn until all is melted into the bowl. If the flame goes out before all the sugar has burnt, baste it with a few drops more rum. At the last empty in a bottle of champagne, and serve the bowl immediately. Arrack may be used instead of rum. CRANBERRIES (Fr. Airelles; Ger. Moosbeeren; Sp. Arandanos).- — There are two plants that bear this fruit, the one growing to a fine tree, and the other a very Fig. 548. Low or Marsh Cranberry-plant. small shrub (see Fig. 548) : the former is commonly known as the High Cranberry (Viburnum Opulus), and the latter as Low, or Marsh Cranberry ( Oxycoccus palustris) They are so exceedingly prolific that it has been computed a piece of ground about 18ft. square planted with either kind will produce enough fruit to make one hundred or more large pies. Cranberries grow abundantly in America, France and England, the smaller kind nourishing best in fenny districts and running water. There is a kind of Cranberry grown in Northern Russia which, notwithstanding its extreme acidity, is much used for making soups and sauces. According to Dr. Prior, they derive the name from the crane, which returns to the marshlands in spring when the Cranberries are ripe, and ready for it to feed upon. For making tarts, marma- lade, jelly, and certain sauces, they are higlily esteemed by epicures. Bottled Cranberries.— Gather the fruit in dry weather, and carefully remove the stalks. Put the berries into bottles, packed closely together but without bruising them, fill up the bottles with 26deg. syrup, cork up tightly, and tie them down. Cranberry Compote. — Pick the stalks off about lqt. of Cran- berries. Put Jib. of crushed loaf sugar in a saucepan with li pints of water and the thinly-pared rind of half a lemon, place the saucepan over a slow fire, and boil the contents until reduced to a thick syrup. Put in the Cranberries, and stir them constantly over the fire with a wooden spoon for ten minutes. At the end of that time take the Cranberries off the fire, leave until cold, then turn them into a compote- dish, or any kind of fancy dish, dust caster sugar

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