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Crisp Crackers

Crisp crackers are browned in a hot oven after being split and buttered.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 2 ingredients
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Crisp Crackers

Crisp Crackers

Oven, in the book's wordsA hot oven

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.

Prepare

  1. Split the thick crackers.

  2. Spread butter on the crackers.

Bake

  1. Brown in a hot oven at 400°F (200°C).

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

What each ingredient does

Thick crackers
Provide the base structure that becomes crisp and browned in the oven.
Butter
Adds fat that helps the surface brown and gives a rich flavor.

The step that matters

Brown in a hot oven at 400°F (200°C). Butter and the cracker surface brown through the Maillard reaction at high heat, so an oven that is too cool dries them out without browning. Watch closely so the thin edges do not burn before the surface turns golden.

“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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