Children's Rusk

Ingredients

• 1 cake compressed yeast
• V2 cup butter
• 2 cups milk, scalded and cooled
• 1 cup sugar
• 1 tablespoou sugar
• 1 egg
• 6 cups sifted flour
• 1/2 teaspoon salt
• 1 cup currants

Method

1. 1

   Dissolve the yeast and one tablespoon of sugar in lukewarm milk; add half the flour to make a sponge.

2. 2

   Beat well; cover and set aside in a warm place to rise for about an hour.

3. 3

   When light, add the butter and sugar creamed, egg well beaten, currants, and the remainder of the flour to make a soft dough; last add the salt.

4. 4

   Knead lightly; place in a greased bowl; cover and set aside to rise for about two to two and a half hours.

5. 5

   When well risen, mold into rolls, place in greased pans, cover, and let rise again for about one hour.

6. 6

   Brush with egg diluted with milk.

7. 7

   Bake in a hot oven for about 15-20 minutes.

8. 8

   Sprinkle with powdered sugar upon removing from oven.

Nutrition per serving

Estimated from matched ingredients across 5 servings.

As published

This recipe was extracted from The Institute cook book (1913) by Helen Cramp, page 102. The excerpt below is the record exactly as published.

CHILDREN'S RUSK 1 cake compressed yeast V2 cup butter 2 cups milk, scalded and cooled 1 cup sugar 1 tablespoou sugar 1 egg 6 cups sifted flour 1/2 teaspoon salt 1 cup currants

Cook this with the app: pantry check, scaling, and the assistant.