Rusk (No. 2)

Ingredients

• One quart of flour
• half a teacupful of yeast
• a half-pint of milk
• two eggs
• a teacupful of sugar
• a table-spoonful of butter
• half a nutmeg grated

Method

1. 1

   Set a sponge with half the flour, the milk, and yeast.

2. 2

   Let it stand in a moderately warm place eight hours, then mix in the rest of the flour, together with the eggs, sugar, and butter.

3. 3

   Mould the dough into such form as is preferred, and let the rolls or biscuits stand in a warm place to rise for two hours longer.

4. 4

   Then bake in a quick oven.

Nutrition per serving

Estimated from matched ingredients across 3 servings.

As published

This recipe was extracted from Harper's cook book encyclopædia (1902), page 47. The excerpt below is the record exactly as published.

table-spoon- ful of butter, one cupful of lively yeast. Stir in flour until nearly as 39 Rusk BREAD, ETC. Toast, Buttered stiff as pound-cake batter. Set the dough to rise in the evening, and in the morning mould out into rolls with as little flour as possible. When well risen, bake. Rusk (No. 2).— One quart of flour, half a teacupful of yeast, a half-pint of milk, two eggs, a teacupful of sugar, a table - spoonful of butter, half a nutmeg grated

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