Cream Crisps No. 2

Ingredients

• two and one-half cups of cold cream or rich milk
• four cups of best graham flour
• one-half cup of granulated sugar

Method

1. 1

   Sprinkle the graham flour slowly into the cream while beating to incorporate air.

2. 2

   Add flour to knead, about two and one-fourth cups being required.

3. 3

   When well kneaded, roll each piece as thin as a knife blade, prick well with a fork, cut into squares, and bake.

As published

This recipe was extracted from Every-day dishes and every-day work (1897) by E. E. Kellogg, page 31. The excerpt below is the record exactly as published.

Cream Crisps No. 2. — Into two and one-half cups of cold cream or rich milk, sprinkle slowly with the hands, beating meanwhile to incorporate air, four cups of best graham flour, sifted with one-half cup of granulated sugar

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