Bread Rusks for Tea

Name: Bread Rusks for Tea
Ingredients: six ounces of butter; three-quarters of a pound of sifted sugar; the same quantity of bruised bread crumbs; six eggs; half a gill of double cream

From The Dudley book of cookery and household recipes, 1909

Cut into fingers and make crisp.

Presented as published in 1909. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.

A modern interpretation · AI-generated from the original record

Ingredients

Method

As published

This recipe was extracted from The Dudley book of cookery and household recipes (1909) by Dudley, Georgiana Elizabeth Ward Countess of, page 65. The excerpt below is the record exactly as published.

BREAD RUSKS FOR TEA STIR with a wooden spoon six ounces of butter into a cream, then add three-quarters of a pound of sifted sugar, and the same quantity of bruised bread crumbs which have been baked, also six eggs (two at a time), and half a gill of double cream

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