Rusk Cake
From Cassell's dictionary of cookery, 1892
Serves 2
Check doneness with a skewer. Probable cost: Is. 6d.
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 Cassell's dictionary of cookery (1892) by Cassell & Company, page 1619. The excerpt below is the record exactly as published.
Rusk Cake.— Crush a quarter of a pound of rusks to powder, and pass them through a colander. Beat the yolks of seven eggs till light, and add sLx ounces of powdered white sugar, a pinch of powdered cinnamon, three cloves powdered, and three ounces of blanched and pounded ahnonds. Beat the ingredients briskly together for twenty minutes. Add the powdered rusks, a table-spoonful of strained lemon- juice
Cook this with the app: pantry check, scaling, and the assistant.