Graham Crisps
From Every-day dishes and every-day work, 1897
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.
Graham Crisps. — Into one-half cupful of ice-cold soft water, stir slowly, so as to incorporate as much air as possible, enough graham flour to make a dough stiff enough to knead. A table- spoonful of suga
Cook this with the app: pantry check, scaling, and the assistant.