vegetarianpescatariannut-freesoy-freefish-freeshellfish-free
Isle of Wight Cracknels
From Cassell's dictionary of cookery, 1892
Serves 4
Sufficient for multiple servings.
Presented as published in 1892. 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 Cassell's dictionary of cookery (1892) by Cassell & Company, page 753. The excerpt below is the record exactly as published.
Isle of Wight Cracknels.— Beat well the yolks of four eggs with two table-spoonfuls of oiange-flower water, add the best part of a small nutmeg and a little salt to about a pound and three-quarters of fine flour, and make it into a stiif paste with the egg. Squeeze out all the milk from one pound of fresh butter
Cook this with the app: pantry check, scaling, and the assistant.