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Toasted Crackers

Toasted crackers prepared by soaking, draining, baking, and buttering.

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. Split the butter crackers.

  2. Soak them in water until they begin to swell.

  3. Pour off the water.

  4. Drain the crackers.

  5. Butter a flat baking pan.

  6. Lay the crackers in it, crust side down.

Bake and serve

  1. Bake at 400°F (200°C) for 10 minutes, until they turn a delicate brown.

  2. Place the crackers on a warm dish.

  3. Butter lightly.

  4. Serve immediately.

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

Butter crackers
Form the base, and soaking softens them before they toast to a crisp, delicately browned finish.
Butter
Greases the pan and is brushed on lightly after baking, adding richness and flavor.

The step that matters

Draining after soaking. Crackers left wet after soaking will steam rather than toast in the oven. Draining well lets the surface dry so the baked crackers turn crisp and evenly browned.

“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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