French Rusks

Ingredients

• 2 cups scalded milk
• 1 yeast cake dissolved in
• J cup butter
• J cup sugar
• 1 teaspoon salt
• 1 egg, well beaten
• 2 egg yolks, well beaten
• 1 egg white
• 34 teaspoon vanilla
• Four (about 6 cups)

Method

1. 1

   Make like Standard Rolls, adding egg and egg yolks after sponge has become light.

2. 2

   Shape like Parker House Rolls.

3. 3

   Before baking, make 3 parallel creases on top of each roll.

4. 4

   Start baking in a hot oven (450° F.) decreasing to moderately hot (375° F.) after 5 minutes.

5. 5

   Brush with egg white beaten slightly and diluted with cold water and vanilla before finishing.

As published

This recipe was extracted from Boston Cooking-School cook book (1896) by Fannie Merritt Farmer, Lincoln, Mary Johnson Bailey "Mrs. D. A. Lincoln,", James B. Herndon , Herndon/Vehling Collection, Sam Sloan, D. A. Lincoln, page 34. The excerpt below is the record exactly as published.

FRENCH RUSKS 2 cups scalded milk 1 yeast cake dissolved in J cup butter 4 cup lukewarm water J cup sugar * 1 egg, well beaten 1 teaspoon salt 2 egg yolks, well beaten Four (about 6 cups) 1 egg white 34 teaspoon vanilla

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