Gem Crackers

Ingredients

• One and one half-pints flour
• one half-pint corn meal
• one teaspoonful salt
• one teaspoonful Royal baking powder
• two teaspoonfuls butter
• little more than two-thirds pint milk

Method

1. 1

   Sift together flour, cornmeal, salt, powder; rub in butter cold; add milk, mix into smooth, rather firm dough.

2. 2

   Flour the board, turn out dough, knead quickly, roll to thickness of one-fourth inch.

3. 3

   Cut with small oval cutter, prick each cracker with a fork, lay them on greased baking tin, wash over with milk, and bake in oven eight to ten minutes.

Nutrition per serving

Estimated from matched ingredients across 3 servings.

As published

This recipe was extracted from Dora's cook book (1888) by Dora E. Fairfield, page 38. The excerpt below is the record exactly as published.

one teaspoonful Royal baking powder, four tablespoonfuls butter, five eggs. Sift together flour, sugar, salt and pow- der; rub in butter cold, add eggs beaten, and mix into firm, smooth dough. Flour board, turn out dough, give it a few minutes’ rapid kneading, cover with damp towel fifteen minutes, then roll out to thickness of one-third inch. Cut with biscuit cutter. When all cut, have large pot boiling, and large tin pail cold water. Drop them, few at a time, into the boiling water. When they appear at surface, and curl at edges, take them up with skimmer and drop them in cold water. When all thus served, lay on greased baking tins and bake in a moderate oven fif- teen minutes, 128 DORA’S COOK BOOK, GEM CRACKERS. One and one half-pints flour, one half-pint corn meal, one teaspoonful salt, one teaspoonful Royal baking pow- der, two teaspoonfuls butter, little more than two-thirds pint milk

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