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★ ★ Soup Crackers

Thin, pricked yeast-raised crackers, cut into shapes and baked until dry, for serving with soup.

From an old cookbook · modernised transcription
By Evora Bucknum Perkins · From a historical cookbook (Project Gutenberg) · 20 ingredients
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Why it works: Milk and flour are a kitchen classic. They rank in the top 14% of all ingredient pairs, and cooks put them together in 78,219 recipes. Both carry isobutyraldehyde, which smells malty, green. The science ↓

★ ★ Soup Crackers

Ingredients

Directions

Prepare the dough

  1. Add yeast to warm milk with flour for batter; let rise.

  2. Add salt, oil, and flour to knead.

  3. Knead and pound dough until elastic.

  4. Let rise in bulk or roll out at once.

  5. Knead thoroughly (dough may be put through food cutter 5 or 6 times).

  6. When light, fold down and turn over.

  7. When risen again, roll thin.

Shape and bake

  1. Prick all over quickly with fork or docker.

  2. Cut into any size or shape desired.

  3. Bake at once before the crackers have time to rise and acquire a bread-like taste.

  4. Bake in a moderate oven until well dried all through, but not too brown.

  5. For Soup Sticks, bake the dough in long slender rolls.

Nutrition, whole recipe (rough)

682Calories
27 gProtein
14 gFat
108 gCarbs

Counts 4 of 6 ingredients. The other 2 aren't in our nutrition table and add nothing above, so the real totals are higher.

What these numbers assume: 4 portions
IngredientPortion assumedkcal
Flour1 cup (125g) all-purpose455
Skimmed Milk1 cup (244ml) whole149
Egg1 large egg (50g)78
Salt1 tsp (6g)0
Cakenot in our table0
Pastrynot in our table0

One typical portion per ingredient; the recipe's quantities are not counted. A rough guide only, not for medical or dietary planning.

By Evora Bucknum Perkins. Recipe from a historical cookbook (Project Gutenberg).

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. See the original page.

Explore the science

The flavor team

The pairs that carry this dish. Each one is judged two ways: how much their aromas overlap, and how often cooks already put them together.

  1. Milk + flourtop 14% of all pairs
    Smell alikelow
    Cooked together78,219 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  2. Flour + eggtop 15% of all pairs
    Smell alikelow
    Cooked together106,462 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  3. Milk + eggtop 18% of all pairs
    Smell alikemoderate
    Cooked together88,785 recipes

    Shared aroma: 2-nonenal (fatty, green).

Milk and flour barely smell alike, yet cooks put them together in 78,219 recipes: they work on texture and structure more than aroma.

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

What each ingredient does

Yeast
Produces gas that makes the batter and dough rise, giving a light texture.
Flour
Forms the gluten structure that traps gas and gives the dough its body.
Skimmed milk
Provides the liquid that hydrates the flour and dissolves the yeast for the batter.

The step that matters

Bake at once after rolling and pricking. Dough left to sit lets the yeast keep rising, so the crackers puff and taste bread-like instead of crisp. Baking promptly keeps them dry and crisp.

“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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