Huntsville Crackers
A historical recipe from Housekeeping in Old Virginia, by Marion Cabell Tyree (1878).
A historical recipe
Housekeeping in Old Virginia, by Marion Cabell Tyree (1878). Project Gutenberg eBook #42450.
From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards.
United States
Known as an American recipe, with similar versions prepared across other nations.
Ingredients 2 ingredients
Cook safely
Keep children and pets away from the hob and the oven, and keep oven gloves and a lid within reach.
- Oven and hot trays. Use dry oven gloves for trays and dishes: a hot tray looks just like a cold one. Open the oven door away from your face and let the first rush of heat out.
- Sharp knives. Cut on a board that doesn't slip (a damp cloth under it helps), and curl the fingers of the hand that holds the food.
Method
Chef Wood
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- Take a lump of risen dough, as large as your double fist, a heaping teaspoonful of loaf sugar, beaten with the yolk of an egg.
- Mix with the dough a lump of butter the size of a hen's egg and an equal quantity of lard, a tablespoonful of soda, dissolved in a cup of cream.
- Beat a long time, stirring in flour all the while, till quite stiff.
- Roll out, cut in square cakes and bake in a brisk oven.--Miss E.
- P.
Plating
Cookware for this recipe
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Chef's knife
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Wooden spoon
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Rolling pin