<Li> Media: Graham cracker </Li> <P> The graham cracker is a type of cracker that originated circa the early 1880s, and is a mass - produced product in contemporary times . It is eaten as a snack food, sometimes with honey, and is used as an ingredient in some foods . The name can be pronounced as / ˈɡreɪ. əm / or / ˈɡræm / . </P> <P> The graham cracker was inspired by the preaching of Sylvester Graham, who was a part of and strongly influenced by the 19th - century temperance movement; Graham believed that a vegetarian diet anchored by home - made whole grain bread, made from wheat coarsely ground at home, as part of a lifestyle that involved minimizing pleasure and stimulation of all kinds, was how God intended people to live and that following this natural law would keep people healthy . His preaching was taken up widely in the US in the midst of the 1829--51 cholera pandemic . His followers, Grahamites, formed one of the first vegetarian movements in the US, and graham flour, graham crackers, and graham bread were created for them and marketed to them; Graham neither invented nor profited from these products . </P> <P> The main ingredients in its earlier preparations were graham flour, oil, shortening or lard, molasses and salt . Graham crackers have been a mass - produced food product in the United States since 1898, with the National Biscuit Company being the first to mass - produce it at that time . The Loose - Wiles Biscuit Company also began mass - producing the product beginning sometime in the early 1910s . The product continues to be mass - produced in the U.S. today . In earlier times, mass - produced graham crackers were typically prepared using yeast - leavened dough, which added flavor to the food via the process of fermentation, whereas contemporary mass - production of the product typically omits this process . The dough is sometimes chilled before being rolled out, which prevents blistering and breakage from occurring when the product is baked . </P>

What makes a graham cracker a graham cracker
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