Entire Wheat Crackers No. 1
From A practical cook and text book for general use, 1896
Presented as published in 1896. 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
As published
This recipe was extracted from A practical cook and text book for general use (1896) by Ellen Goodell Smith, page 37. The excerpt below is the record exactly as published.
Entire Wheat Crackers No. i. To one pint entire wheat add sufficient cold water to make a stiff dough
Cook this with the app: pantry check, scaling, and the assistant.