Crisp Crackers
Ingredients
Directions
The book says “a hot oven”. The 400°F (200°C) in the steps is the modern equivalent, not the book's own figure.
Spread ½ teaspoon of butter very thinly on each Saltine cracker. Place the crackers in a dripping pan.
Bake in a 400°F (200°C) oven until they are a delicate brown.
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
What each ingredient does
- Saltines
- Thin, dry crackers that crisp and brown in the oven, forming the base of the dish.
- Butter
- Adds fat that helps the crackers brown evenly and gives them a richer flavor.
The step that matters
Bake until delicate brown. Thin crackers can go from golden to burnt quickly because they have little mass to absorb heat. Watching for a light brown color, rather than relying only on time, helps them stay crisp and avoid bitterness.
“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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