vegetarianpescatariannut-freesoy-freefish-freeshellfish-free
Rusk
From Buckeye cookery, 1892
Serves 1
Recipe attributed to Mrs. Mary Lee Gere, Champaign, Ill.
Presented as published in 1892. 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 Buckeye cookery (1892), page 19. The excerpt below is the record exactly as published.
Rusk. Two tea-cups raised dough, one tea-cup sugar,.half cup butter, _ two well-beaten eggs, flour enough to make a stiff dough
Cook this with the app: pantry check, scaling, and the assistant.