Rusk

Ingredients

• one pint of warm milk
• one-half cup yeast
• one teaspoon salt
• one-half teacup butter
• two well beaten eggs

Method

1. 1

   Make a batter and let it rise overnight.

2. 2

   In the morning add butter, eggs, and flour enough to roll.

3. 3

   Cut into round cakes.

4. 4

   Put one on another to bake.

5. 5

   When done split open, pile lightly in a pan and dry in a slow oven till crisp.

As published

This recipe was extracted from The Pocumtuc Housewife, a Guide to Domestic Cookery as it is Practised in ... (1906) by [name missing], page 7. The excerpt below is the record exactly as published.

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

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