Rusks

Ingredients

• Two cupfuls of milk
• One cupful of sugar
• One cupful of yeast
• One cupful of butter
• Two eggs
• One-half tea-spoonful of soda
• One tea-spoonful of salt
• Flour

Method

1. 1

   At night scald the milk, and while it is cooling add the sugar and salt.

2. 2

   When lukewarm, put in the yeast, and enough flour to make a thick batter; then cover and set in a warm place.

3. 3

   In the morning work the butter into the dough, and add the eggs, well beaten, and the soda, dissolved in a little cold water.

4. 4

   Add flour enough to admit of rolling the dough out with a rolling-pin.

5. 5

   Roll it half an inch thick, cut out the rusks with a biscuit-cutter, place them in a buttered pan, and when risen to more than double the original size, bake them thirty minutes in a moderate oven.

As published

This recipe was extracted from The Pattern cook-book (1890) by Butterick Publishing Company, page 156. The excerpt below is the record exactly as published.

RUSKS. Two cupfuls of milk. One cupful of sugar. One cupful of yeast. One cupful of butter. Two eggs. One-half tea-spoonful of soda. One tea-spoonful of salt. Flour

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