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French Rusks
From Soyer's standard cookery, 1912
Serves 3
Presented as published in 1912. 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 Soyer's standard cookery (1912) by Nicolas Soyer, page 235. The excerpt below is the record exactly as published.
French Rusks. Two cups of scalded milk, one-quarter of a cup of butter, one-quarter of a cup of sugar, one teaspoonful of salt, one yeast cake dissolved in one-quarter of a cup of lukewarm water, flour, one egg, yolks of two eggs, whites of two eggs, three-quarters of a teaspoonful of vanilla. Add butter, sugar, and salt to scalded milk; when lukewarm add dissolved yeast cake and three cups of flour. Cover and let rise; add egg and egg yolks well beaten, and enough flour
Cook this with the app: pantry check, scaling, and the assistant.