Rusks
From The Queen Cook Book: A Careful Compilation of Recipes and Practical ..., 1895
It is always best to set the sponge at night, then it is ready to bake the next morning.
Presented as published in 1895. 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 The Queen Cook Book: A Careful Compilation of Recipes and Practical ... (1895) by William Hart Boyd, page 4. The excerpt below is the record exactly as published.
rusks or rolls when nearly baked can be washed over on top either with milk or the sweetened white of egg. The Queen Cook Book 1 7 Cream Biscuit. Cream biscuit and cream short cake are made the same as baking powder biscuit, using cream (or if very rich use half cream and milk) in place of milk and butter. Rusks. I cup sugar 2 cups milk 1 cup butter J^ cup yeast 2 eggs I teaspoon salt
Cook this with the app: pantry check, scaling, and the assistant.