French Rusks

Ingredients

• 2 cups scalded milk
• 14 cup butter
• 14 cup of sugar
• 1 teaspoon salt
• 1 cake compressed yeast
• 14, cup of luke warm water
• 2 eggs beaten
• flour enough to make stiff dough

Method

1. 1

   Sift together flour, salt, and sugar.

2. 2

   Rub in butter, add milk, beaten eggs and yeast.

3. 3

   Mix with flour.

4. 4

   Let raise.

5. 5

   When well risen put on bread board and make into round balls the size of an egg.

6. 6

   Put in pan close together, sprinkle with sugar.

7. 7

   Let raise again and bake about 30 minutes.

As published

This recipe was extracted from The Carbon County cook book (1926), page 4. The excerpt below is the record exactly as published.

French Rusks. 2 cups scalded milk, 14 cup butter, 14 cup of sugar, 1 teaspoon salt, 1 cake compressed yeast dissolved in 14, cup of luke warm water, 2 eggs beaten, flour enough to make stiff dough

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