Dried Rusk
From Temperance cook book, 1887
Serves 8
Nice for luncheon and sick folks.
Presented as published in 1887. 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 Temperance cook book (1887) by Mary G. Smith, page 69. The excerpt below is the record exactly as published.
DRIED RUSK. One pint of warm milk, two eggs, one-half teacupful of butter, one-half teacupful of yeast, one teaspoonful of salt
Cook this with the app: pantry check, scaling, and the assistant.