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Graham Crackers

A simple graham cracker made by mixing milk, cream, and graham flour into a soft dough, then baking.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 3 ingredients
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Graham Crackers

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 ↓

Graham Crackers

Ingredients

Directions

The book gives no oven temperature. The 350°F (175°C) in the steps was added when the recipe was transcribed, as a starting point.

Make the dough

  1. Mix milk and cream together.

  2. Add graham flour to form a soft dough.

  3. Knead the dough for 15 minutes.

Shape and bake

  1. Roll the dough very thin.

  2. Cut into squares or rounds.

  3. Bake at 350°F (175°C) for 20 minutes.

Recipe from a historical cookbook (Internet Archive).

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.

Photo for illustrative purposes only · Contact us to use it

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. Milk + creamtop 18% of all pairs
    Smell alikemoderate
    Cooked together29,399 recipes

    Shared aroma: delta-dodecalactone (sweet, creamy).

  3. Cream + flourtop 20% of all pairs
    Smell alikemoderate
    Cooked together30,481 recipes

    Shared aroma: acetaldehyde (pungent, ethereal).

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

Milk
Adds liquid that hydrates the flour so it can form a dough.
Cream
Adds fat that makes the dough richer and more tender.
Graham flour
Provides the main structure, which develops as the dough is kneaded.

The step that matters

Roll the dough very thin. Thin dough dries out and crisps evenly in the oven. Thicker pieces stay soft in the centre and bake unevenly.

“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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