Crackee Panada
Ingredients
Directions
Prepare
Split the crackers and layer them in a bowl with sugar and salt in between.
Pour enough boiling water over the crackers to cover them.
Soak and serve
Cover the bowl closely and let it sit on the hearth for more than an hour.
Serve from the bowl, adding more sugar if desired.
Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.
Explore the science
What each ingredient does
- Boston crackers
- Provide the bread-like base that soaks up water and softens into a pudding texture.
- White sugar
- Adds sweetness and balances the flavour of the plain crackers.
- Boiling water
- Softens the dry crackers, moistening them so they swell and hold together.
The step that matters
Covering the bowl closely while the crackers soak. Covering traps steam and keeps the surface from drying, so the crackers soften evenly all the way through instead of staying hard on top.
“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.
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