Butter Crackers (for Oyster Stew)
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy | Bread | 24 | Servings | |
INGREDIENTS
| 1 | qt | Flour |
| 3 | T | Butter |
| 1/2 | t | Soda, dissolved in hot water |
| 1 | Saltspoonful salt, sorry | |
| don't know the modern | ||
| equivalent | ||
| 2 | c | Sweet milk |
INSTRUCTIONS
From: jkain@world.std.com (Jodie Kain) Date: 30 Nov 1995 05:38:51 -0700 Rub the butter into the flour, or, what is better, cut it up with a knife or chopper, as you do in pastry; add the salt, milk, soda, mixing well. Work into a ball, lay upon a floured board, and beat with the rolling-pin half an hour, turning and shifting the mass often. Roll into an even sheet, a quarter of an inch thick, or less, prick deeply with a fork, and bake hard in a moderate oven. Hang them up in a muslin bag in the kitchen for 2 days to dry. REC.FOOD.RECIPES ARCHIVES /COOKIES LET DRY FOR 2 DAYS AFTER BAKING From rec.food.cooking archives. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
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Nutrition (calculated from recipe ingredients)
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Calories: 170
Calories From Fat: 34
Total Fat: 3.9g
Cholesterol: 12.5mg
Sodium: 33mg
Potassium: 117.3mg
Carbohydrates: 29.8g
Fiber: <1g
Sugar: 13.9g
Protein: 4.2g