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American Southern
Crackers
Historic recipe from Malinda Russell's 1866 cookbook "A Domestic Cook Book". Page 28. One of the earliest known cookbooks by an African American author.
15 minPrep Time
30 minCook Time
12Servings
mediumDifficulty
Why This Recipe Works
The high butter-to-flour ratio creates a short, tender texture by coating flour proteins and limiting gluten development. Eggs provide structure and richness while contributing to browning through the Maillard reaction. The stiff dough minimizes spread during baking and creates a crisp, sturdy cracker that can withstand handling and storage.
Before You Begin
- •Note that the recipe lists '0.75 lb butter' but instructions say '4 ounces'—use 4 ounces (1 stick) for proper texture
- •Bring eggs to room temperature for easier incorporation into the dough
- •Start with 3 cups of flour and add more gradually until dough is very stiff but still workable
- •Clear a large work surface for rolling, as the dough will be firm and require significant kneading
- •Plan to roll the dough very thin (1/8 inch or less) for crisp crackers
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