Rusks (another way)

Ingredients

• four pounds of flour
• six ounces of butter
• four ounces of loaf sugar
• one quart of milk

Method

1. 1

   Ferment and make into a dough as for buns.

2. 2

   Weigh into pieces and shape into rolls.

3. 3

   Let rise, prick tops, and bake in a moderate oven.

4. 4

   Once cooled, slice and bake again until browned.

Nutrition per serving

Estimated from matched ingredients across 9 servings.

As published

This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 1620. The excerpt below is the record exactly as published.

Rusks (another way) . — Take four eggs, half a pint each of new milk and warm water, quarter of a poimd of melted-butter, quarter of a pound of sugar, and three table-spoonfuls of yeast. Beat these ingi-edients together with as much flour, added gradually, as will make a very light paste. Let it rise for half an hour before the fire, then add a little more flour, and form into small cakes or loaves five or six inches wide; flatten the cakes, bake them moderately, and when cold cut them into slices the size of rusks, and put them into the oven to brown a little. This is a nice tea-cake to eat hot, or, with carraways, to eat cold. Rusks (another way). — ^Take four pounds of flour, six ounces of Id utter, four ounces of loaf sugar, and one quart of milk. Ferment and make into a dough as for buns, weigh it in l^ieces of one pound, one pound and a half, or two pounds each, and make it into long even rolls five or six inches in circumference ; let these be quite straight and square at the ends, place them on buttered tins, so that they may BUS (781 ) BUS not touch each other, flatten them a little with your hand, and prove them ; when they are near proof, prick them several times along the top with a fork or small piece of wire, which will prevent the top crust or rind coming off ; bake them in a moderate oven. When they are a day or two old cut them crossway into thin slices with a sharp knife, lay them on clean tins close to each other, and put them in a brisk oven ; when they are nicely coloured take them out, turn them on the other side, put them in again, and when coloured they are done. Dr. Franklin remarks, in his maritime observations, that this is the true original biscuit, so prepared to keep for sea, being twice baked, as its name imports. — Read. Busks, Bread, for* Breakfast.— Take some hot rolls, tear them in halves, and put them in a moderate oven to crisp and brown. Serve with cocoa. Busks made with Sour Cream.— Rub five ounces of butter

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