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Cheese Crackers

A historical recipe from Margaret Brown's French Cookery Book, by Margaret Brown (1886).

A historical recipe

Margaret Brown's French Cookery Book, by Margaret Brown (1886). Project Gutenberg eBook #44915.

From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards.

Source and licence

From Margaret Brown's French Cookery Book, by Margaret Brown (1886). Digitised by Project Gutenberg, eBook #44915 (https://www.gutenberg.org/ebooks/44915). Public domain in the USA; its status may differ elsewhere.

Read the original Public domain in the USA

What was changed: As printed, from the book's text; Project Gutenberg's header and licence removed. Ingredient lines were read out of the text by a program. A historical recipe, not current advice.

France. Associated with France by the book is about French cookery (its title: French Cookery Book); the recipe itself names no place (confidence 0.4). "Associated with" means only that the evidence named here links this recipe to that place. A recipe isn't labelled as representing an entire country because a source associates it with one, and regional origins are kept where the source gives them.

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Ingredients

Method

  1. One and a half pints of flour, 1/2 pint of cornmeal, 1 teaspoonful of salt, 1 teaspoonful of baking-powder, 1 tablespoonful of butter, little more than 1/2 pint of milk;
  2. sift together flour, cornmeal, salt and powder;
  3. rub in the butter cold;
  4. add the milk;
  5. mix into a smooth, rather firm dough;
  6. flour the board;
  7. turn out the dough;
  8. give it a roll or two quickly, and roll it to the thickness of a quarter of an inch;
  9. cut out with a large round cutter;
  10. glaze the top as you would pies, and sprinkle cheese and cayenne pepper over top and bake ten minutes in hot oven;
  11. cheese straws can be made nearly the same way out of puff paste cut thin about 1/4 of a yard long.