Rusks
From The new home cook book, 1896
Serves 2
Presented as published in 1896. 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 new home cook book (1896), page 119. The excerpt below is the record exactly as published.
three eggs and a coffeecup of sugar beaten together, two ounces of butter rubbed into flour, of which use only enough to enable you to mould it; let it rise over night; when very light, roll and put on tins to raise again, after which bake in a quick oven twenty minutes. EUSKS. Milk enough with one-half cup of yeast to make a pint; make a sponge and rise ; then add one and a half cups of white sugar, three eggs, one-half cup of butter ; spice to your taste
Cook this with the app: pantry check, scaling, and the assistant.