Fruit Crackers
From Every-day dishes and every-day work, 1897
A dough prepared with ice-water and the yolk of egg may be used for these crackers, if preferred.
Presented as published in 1897. 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 Every-day dishes and every-day work (1897) by E. E. Kellogg, page 31. The excerpt below is the record exactly as published.
Fruit Crackers.— Prepare a dough with one cup of cold sweet cream and three cups of graham flour, knead well, and divide into two portions. Roll each quite thin. Spread one thickly with dates or figs seeded and chopped ; place the other one on top and press together with the rolling-pin. Cut into squares and bake. An additional one fourth of a cup of flour
Cook this with the app: pantry check, scaling, and the assistant.