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Dessert

Cracker Puff

A simple baked dish of crackers soaked in milk and baked until puffed.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 3 ingredients
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Cracker Puff

Oven, in the book's wordsA slow oven

Ingredients

Directions

The book says “a slow oven”. The 300°F (150°C) in the steps is the modern equivalent, not the book's own figure.

Prepare

  1. Butter a pudding dish.

  2. Place the crackers in the dish.

  3. Pour the milk over the crackers.

Bake and serve

  1. Bake in a slow oven at 300°F (150°C) until the crackers puff up.

  2. Serve hot.

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

Crackers
Soak up the milk and provide the starchy structure that puffs and sets in the oven.
Milk
Supplies the liquid that softens the crackers and turns to steam as it bakes, lifting them.

The step that matters

Bake until the crackers puff up. Oven heat sets the milk-soaked crackers and drives steam through them, which makes them puff and firm. Removing them too early leaves them soggy and collapsed.

“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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