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Soup Crackers

A historical recipe from The Laurel Health Cookery A Collection of Practical Suggestions and Recipes for the Preparation of Non-Flesh Foods in Pa, by Evora Bucknum Perkins (1911).

A historical recipe

The Laurel Health Cookery A Collection of Practical Suggestions and Recipes for the Preparation of Non-Flesh Foods in Palatable and Attractive Ways, by Evora Bucknum Perkins (1911). Project Gutenberg eBook #43468.

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 The Laurel Health Cookery A Collection of Practical Suggestions and Recipes for the Preparation of Non-Flesh Foods in Pa, by Evora Bucknum Perkins (1911). Digitised by Project Gutenberg, eBook #43468 (https://www.gutenberg.org/ebooks/43468). 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.

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Ingredients

Method

  1. 1 cup of skimmed milk or water ⅓ cup (scant half cup with water) of oil or oil and melted butter ½ teaspn.
  2. salt ½ teaspn.
  3. sugar 1 or 2 tablespns.
  4. liquid yeast or ¼-½ cake compressed yeast pastry flour for stiff dough, 4½-5 cups Knead thoroughly (dough may be put through food cutter 5 or 6 times);
  5. when light, fold down and turn over and when risen again, roll thin, prick all over quickly with fork or docker, cut into any size or shape desired and bake at once before the crackers have time to rise and acquire a bread like taste.
  6. Bake in a moderate oven until well dried all through, but not too brown.
  7. When properly baked these crackers are more suitable for soups than unleavened crackers, as they are more porous and tender.
  8. Tiny ones cut with a plain round pastry tube are attractive for special occasions.
  9. They may be cut in larger sizes, sometimes as large as a saucer, like the Swedish milk biscuit, for serving salads or entrées upon.
  10. For salads, they may have a hole in the center.
  11. I have an oblong cutter, made by bending a small round tin tube into that shape, that makes pretty soup crackers.
  12. Bake the dough in long slender rolls for Soup Sticks.