Busks, Tea
From Cassell's dictionary of cookery, 1892
Serves 1
Dough will be light in a couple of hours.
Presented as published in 1892. 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 Cassell's dictionary of cookery (1892) by Cassell & Company, page 1621. The excerpt below is the record exactly as published.
Busks, Tea. — Dissolve half a tea-spoonful "of saleratus and a tea-spoonful of salt in a spoonful of hot water. Stir in this with a pint of warm milk and half a quarter of a pint of brewer's yeast
Cook this with the app: pantry check, scaling, and the assistant.