A historical bread from The White House cook book; a comprehensive cyclopedia of information for the home .. (1913).
Preserved exactly as written in the original source
Mold with flour, pounding and working half an hour
Roll it thin
Bake with rather quick fire
Modern guidance to help you succeed with this vintage recipe
The high proportion of eggs creates a protein-rich dough that becomes crisp and sturdy when rolled thin and baked at high heat. Pounding and working the dough for 30 minutes develops gluten extensively, creating a tight, elastic structure that holds together when rolled paper-thin. The small amount of baking soda creates tiny air pockets that help the crackers puff slightly and achieve a delicate snap rather than a tough texture.
The dough can be made, kneaded, and wrapped tightly in plastic wrap up to 1 day ahead. Refrigerate and bring to cool room temperature (about 1 hour) before rolling to prevent cracking. Unbaked rolled crackers can be frozen on parchment-lined baking sheets, then transferred to freezer bags for up to 1 month; bake directly from frozen, adding 2-3 minutes to baking time.
Store completely cooled crackers in an airtight container at room temperature for up to 2 weeks. If they lose crispness, refresh in a 300°F oven for 5 minutes and cool completely before storing again. Do not refrigerate, as moisture will make them soggy.
AI-generated tips from Chef Cecil's culinary database
The dough can be made, kneaded, and wrapped tightly in plastic wrap up to 1 day ahead. Refrigerate and bring to cool room temperature (about 1 hour) before rolling to prevent cracking. Unbaked rolled crackers can be frozen on parchment-lined baking sheets, then transferred to freezer bags for up to 1 month; bake directly from frozen, adding 2-3 minutes to baking time.
Store completely cooled crackers in an airtight container at room temperature for up to 2 weeks. If they lose crispness, refresh in a 300°F oven for 5 minutes and cool completely before storing again. Do not refrigerate, as moisture will make them soggy.
0 notes
Sign in to share your thoughts and connect with the community
Sign In to CommentLoading notes...
