Cracker Jelly
Ingredients
Directions
Prepare
Roll the milk crackers very fine.
Cook
Boil the crushed crackers in 1 pint of water gently for 30 minutes.
Sweeten and adjust
Sweeten to taste.
For bowel complaints, you can use milk instead of water, but milk is not generally recommended.
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
- Milk crackers
- Their starch swells and thickens the liquid as they cook, giving the jelly its body.
- Water
- Softens the crushed crackers and carries them into an even, thick mixture as they simmer.
The step that matters
Boil the crushed crackers gently. Keep the heat gentle so the crushed crackers thicken evenly without scorching. Their starch swells as it heats, so a hard boil can scorch the bottom before the mixture thickens.
“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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