A History of British Baking by Emma Kay;

Author:Emma Kay;
Language: eng
Format: epub
Tags: COOKING / Methods / Baking
Publisher: Casemate Publishers & Book Distributors, LLC
Published: 2020-11-23T00:00:00+00:00

Spedding visited America in 1866. The journey over was a difficult one, with the ship springing a leak; for some twenty days, both crew and travellers were concerned that the vessel would sink. Spedding’s role included regularly pumping out the excess water.

In 1822 another biscuit giant, Joseph Huntley, formed J. Huntley & Son. Huntley’s son, Thomas, joined him in the bakery business and by 1841, they had taken on George Palmer as partner, a trained baker and wealthy gentleman, at the very young age of just 23. By this time Joseph senior was elderly, in ill-health and retired. By 1844, Thomas Huntley and George Palmer were successfully trading out of number 72 London Street, Reading, selling biscuits in tins of varied sizes costing 3s 6d and 2s. Ginger and caraway seed wafer-biscuits were for sale at 2s, with tins of ‘fancy biscuits’ retailing at a range of prices. Cracknels/krakenelles, an ancient hard and crispy British biscuit with a heritage extending as far back as the thirteenth century, were on sale in tins costing 4s or 2s each, available from grocers and in shops across London. Here is a recipe from The Complete Cook of 1658.

To make Cracknels

Take halfe a pound of fine flower, dryed and searced, as much fine sugar searced, mingled with a spoonfull of Coriander-seed bruised, halfe a quarter of a pound of butter rubbed in the flower and sugar, then wet it with the yolks of two Eggs, and halfe a spoonfull of white Rose-water, a spoonfull or little more of Cream as will wet it; knead the Past till it be soft and limber to rowle well, then rowle it extreame thin, and cut them round by little plates; lay them up on buttered papers, and when they goe into the Oven, prick them, and wash the Top with the yolk of an Egg beaten, and made thin with Rose-water or faire water; they will give with keeping, therefore before they are eaten, they must be dryed in a warme Oven to make them crisp.48

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