Cracknels

New system of domestic cookery, forme... · Rundell, Maria Eliza Ketelby · 1806

Source: New system of domestic cookery, formed upon principles of economy, and adapted to the use of private families
Status: success · extracted 13 days ago
Not a recipe: No

Ingredients (6)

a quart of flour ↝ Flour, 00 [Cereal Grains and Pasta]
half a nutmeg grated ↝ Oil, nutmeg butter [Fats and Oils]
the yelks of four eggs beaten with four spoonfuls of rosewater ↝ Egg, yolk only, raw [Eggs and omelets]
four spoonfuls of rosewater
cold water ↝ Water, tap [Tap water]
a pound of butter ↝ Butter, stick, unsalted [Dairy and Egg Products]

Instructions (7)

Mix with a quart of flour half a nutmeg grated, the yelks of four eggs beaten with four spoonfuls of rosewater, into a stiff paste, with cold water.
Then roll in a pound of butter.
Make them into a cracknel shape.
Put them into a kettle of boiling water, and boil them till they swim.
Then take out, and put them into cold water.
When hardened, lay them out to dry.
Bake them on tin plates.

Original Text

Cracknels.

Mix with a quart of flour half a nutmeg grated, the yelks of four eggs beaten with four spoonfuls of rosewater, into a stiff paste, with cold water; then roll in a pound of butter, and make them into a cracknel shape; put them into a kettle of boiling water, and boil them till they swim, then take out, and put them into cold water; when hardened, lay them out to dry, and bake them on tin plates.

Notes

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