Rusk

Ingredients

• one pint warm milk
• one-half cup yeast
• one teaspoon salt
• one-half teacup butter
• two well beaten eggs
• flour enough to roll

Method

1. 1

   Make a batter and let it rise overnight.

2. 2

   In the morning, add butter, eggs, and flour.

3. 3

   Cut into round cakes, stack them, and bake.

4. 4

   After baking, split open and dry in a slow oven till crisp.

As published

This recipe was extracted from The Pocumtuc housewife (1897), page 3. The excerpt below is the record exactly as published.

Rusk. Make a batter of one pint warm milk, one-half cup yeast and flour, one teaspoon salt and let it rise over night. In the morn- II ing add one-half teacup butter, two well beaten eggs and flour enough to roll

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