Rusks

Ingredients

• 1 qt. bread dough
• 1/4 of an egg, beaten thoroughly
• butter or lard size of an egg
• 1/2 cup of sugar
• add flour to mould until stiff and smooth

Method

1. 1

   When ready to mould into loaves, add the beaten egg, butter or lard, and sugar mixed well.

2. 2

   Add flour to mould until stiff and smooth; roll to 1/2 inch thickness; cut out with biscuit cutter, butter, and fold over 1/2, let them rise and bake in a quick oven.

As published

This recipe was extracted from The Cook County cook book (1912) by Associated College Women Workers, page 68. The excerpt below is the record exactly as published.

RUSKS RUSKS. — Take 1 qt. bread dough; when ready to mould into loaves add ^ of an egg, beaten thoroughly, butter or lard size of an egg, yi cup of sugar, mixed well; add flour to mould until stiff and smooth

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