I know, we ALL think we know what Soda Crackers are! If fact there is possibly no one in America that can’t describe in excruciating detail the proper composition of a soda cracker. Unfortunately, they’d be a little off.
Now, I am not a fan of all old recipes, because many recipes have been improved over the years, decades and centuries… however, there is value in seeing how things were once made because we often can learn from them.
Besides, it became obvious to me that I needed to learn how soda crackers were made in America if I was ever going to be able to put together one of the oldest recipes I have found for Macaroni and Cheese. Soda Crackers are a major ingredient in this recipe.
Here’s the basic ingredients:
4 cups flour + 1 teaspoon of soda (sifted together)
1/2 tablespoon of lard + 1/2 tablespoon of butter (mixed together)
1 egg
salt to taste
1 1/2 – 2 cups buttermilk
Process:
Make a stiff dough with buttermilk
roll out on a greased cookie sheet
prick with holes to allow the steam to vent ( score dough in a grid )
and bake 400 degrees for 13-15 minutes until brown
set out to cool.
My Comments:
Obviously, some of the original directions were very general… such as the addition of buttermilk was a ‘guideline’ left for you to determine the amount… the temperature was a ‘guesstimate’ in those days… but this is approximately correct by today’s standards.
Generally, a nice snack, not much by those who crave sugar, frosting and chocolate… but a remembrance of by-gone days… plus I need it for my yea ol Macaroni and cheese recipe.
Besides, it was fun … and yummy!
Roger Freberg