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Rusk
From The New century cook book, 1899
Serves 10
Presented as published in 1899. 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 The New century cook book (1899), page 9. The excerpt below is the record exactly as published.
Rusk. One pint of sweet milk, hot, one-half cup of butter, two- thirds cup of granulated sugar. Pour the milk on the sugar and butter and stir until dissolved; one yeast cake; add sifted flour enough to make a stiff dough; let it rise until light, then add one well-beaten egg
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