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Toasted Crackers

Thin crackers toasted until crisp, optionally buttered.

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

Ingredients

Directions

The book gives no oven temperature. The 400°F (200°C) in the steps was added when the recipe was transcribed, as a starting point.

Prepare

  1. Preheat the oven to 400°F (200°C).

Toast

  1. Lay thin crackers on a toaster or a tin pan.

  2. If using butter, spread a small amount on the crackers before toasting.

  3. Toast until crisp and perfectly dry.

  4. Ensure the crackers are toasted long enough to be dry and crisp.

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.

Explore the science

What each ingredient does

Thin crackers
Form the base that dries and crisps in the oven heat.
Butter
Adds fat and richness that promotes gentle browning and flavor during toasting.

The step that matters

Toast until crisp and perfectly dry. Crackers that leave the oven still soft or slightly moist will lose crispness quickly, because residual moisture softens the starch structure as they cool. Toasting long enough drives off that water so the crisp texture holds.

“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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