Rusk
From Temperance cook book, 1887
Serves 4
Presented as published in 1887. 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 Temperance cook book (1887) by Mary G. Smith, page 69. The excerpt below is the record exactly as published.
RUSK. One pint of warm milk, two eggs, one-half teacupful of butter, one-half teacupful of yeast, one teaspoonful of salt. Set a sponge with these ingredients leaving out the eggs, and stirring in flour until you have a thick batter. Early next morning add the beaten eggs, and flour, enough to enable you to roll out the dough; let this rise in the bread bowl two hours. Roll into a sheet nearly an inch thick, cut into round cakes and arrange in the baking-pan, two deep; lay one upon the other. Let these stand half an hour, and bake. If you like, divide the biscuits, and pile one upon the other closely together in the pan. Set, when the fire is de- clining, in the oven, leaving them in till morning. Put in as many as you like in a deep dish and pour over some nice thick cream, let them soak till very soft, take out and drain and sprinkle powdered sugar over them; you can put them in a muslin bag and hang in a cool, dry place. They are very nice for luncheon and sick folks. RUSKS. One pint of sweet milk, two-thirds of a pint of white sugar, one cup of butter, one cup of yeast, four eggs, one grated nut- m
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