Rusk

Ingredients

• four pints of flour
• one pint of sweet milk
• one cupful of sugar
• one cupful of lard
• one cupful of yeast sponge
• three eggs beaten light
• one spoonful of salt

Method

1. 1

   Let the dough rise twice before making the rusk into shape.

2. 2

   Take the white of one egg and a table-spoonful of milk, beat well together, spread over the tops of the rusk, then sprinkle with powdered sugar and a little cinnamon when sufficiently light to bake.

Nutrition per serving

Estimated from matched ingredients across 20 servings.

As published

This recipe was extracted from The new Kentucky home cook book (1884) by Maysville (Ky.). Methodist Episcopal Church, South., page 73. The excerpt below is the record exactly as published.

RUSK. Take one coffee-cupful of lard and butter mixed, beat with one cupful of sugar, beat one egg with another cupful of sugar, one even tea-spoonful of soda, two tea-spoonfuls of salt, sifted with three pints of flour. Use two coffee-cupful^ of potato sponge. Knead well; let rise, and knead again before putting into pans. Miss Phcebe Wood. RUSK. To three quarts of flour add two eggs, two cupfuls of su- gar, three table-spoonfuls of lard, one coffee-cupful of sponge. Work well, and let it rise ; then make out into shapes and cover the tops with sugar and egg beaten stiff. Then grate a little nutmeg over them, and let rise again. Bake. Nice. Mrs. Calvert. RUSK. Take four pints of flour, one pint of sweet milk, one cup- ful of sugar, one cupful of lard, one cupful of yeast sponge, three eggs beaten light, one spoonful of salt

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