Rusk

Ingredients

• 3 eggs
• 2 quarts Melrose flour
• 2 cups of sugar
• 1 cup of butter and lard mixed
• 2 cups of sweet milk
• 2 cakes Fleischmann yeast

Method

1. 1

   Scald the milk.

2. 2

   Dissolve yeast in 0.5 cup of tepid water, beat eggs light, add 1 cup of sugar, then cooled milk and yeast, then flour.

3. 3

   Let rise overnight in a warm place, then add 1 cup of sugar, butter and lard, and enough flour to make a stiff dough.

4. 4

   Let rise again, then mold and bake as other rolls.

As published

This recipe was extracted from Anson County cook book (1928) by First Baptist Church (Wadesboro, N.C.), page 22. The excerpt below is the record exactly as published.

RUSK 3 eggs 2 quarts Melrose flour 2 cups of sugar 1 cup of butter and lard mixed 2 cups of sweet milk 2 cakes Fleischmann yeast

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