Rusks

Ingredients

• a couple of pounds of fine dry flour
• six ounces of butter
• two tablespoonsful of yeast
• three well-beaten eggs
• nearly half a pint of new milk

Method

1. 1

   Work butter into crumbs with flour, mix with beer, eggs, and milk to form a paste.

2. 2

   Let it rise, shape into small loaves or cakes, and let them prove.

3. 3

   Bake for about 15 minutes, then dry in a slow oven.

As published

This recipe was extracted from Modern cookery, in all its branches (1884) by Eliza Acton, page 518. The excerpt below is the record exactly as published.

RUSKS. Work quite into crumbs six ounces of butter with a couple of pounds of fine dry dour, and mix them into a lithe paste, with two tablespoonsful of mild beer 3>cast, three well-beaten eggs

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