Cracknels

The Art Of Cookery · Hannah Glasse · 1747

Source: The Art Of Cookery
Status: success · extracted 12 days ago
Not a recipe: No

Ingredients (7)

half a pound of the whiteſt flour ↝ Flour, 00 [Cereal Grains and Pasta]
a pound of ſugar beaten ſmall ↝ Sugar, NFS [Sugars and honey]
two ounces of butter cold ↝ Butter, stick, unsalted [Dairy and Egg Products]
one ſpoonful of carraway-ſeeds ſteeped all night in vinegar ↝ Seeds, lotus seeds, raw [Nut and Seed Products]
three yolks of eggs ↝ Egg, yolk only, raw [Eggs and omelets]
a little roſe-water ↝ Water, tap [Tap water]
the yolks of two eggs, beaten with roſe-water ↝ Egg, yolk only, raw [Eggs and omelets]

Instructions (8)

Mix half a pound of the whitest flour, a pound of sugar beaten small, two ounces of butter cold, one spoonful of carraway-seeds steeped all night in vinegar.
Then put in three yolks of eggs, and a little rose-water.
Work your paste all together.
After that beat it with a rolling-pin, till it be light.
Then roll it out thin, and cut it with a glass.
Lay it thin on plates buttered, and prick them with a pin.
Then take the yolks of two eggs, beaten with rose-water, and rub them over with it.
Then let them in a pretty quick oven, and when they are brown take them out and lay them in a dry place.

Original Text

Cracknels.
MIX half a pound of the whiteſt flour, a pound of ſugar beaten ſmall, two ounces of butter cold, one ſpoonful of carraway-ſeeds ſteeped all night in vinegar: then put in three yolks of eggs, and a little roſe-water, work your paſte all together; and after that beat it with a rolling-pin, till it be light; then roll it out thin, and cut it with a glaſs; lay it thin on plates buttered, and prick them with a pin; then take the yolks of two eggs, beaten with roſe-water, and rub them over with it; then let them in a pretty quick oven, and when they are brown take them out and lay them in a dry place.

Notes

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