Rusks (a hot Tea Cake)
From Handbook of practical cookery, 1886
Serves 2
Presented as published in 1886. 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 Handbook of practical cookery (1886) by Matilda Lees Dods, page 139. The excerpt below is the record exactly as published.
Rusks (a hot Tea Cake). — Six ounces of flour, one half tea-cupful of sugai1, two ounces of butter, one and one-half tea-cupful of sweet milk, one egg, one tea-spoonful of car- bonate of soda, three tea-spoonfuls of cream of tartar
Cook this with the app: pantry check, scaling, and the assistant.