Rusks
From Fish, Flesh and Fowl: A Cook Book of Valuable Recipes, All of which Have ..., 1894
A little cinnamon may be added if desired.
Presented as published in 1894. 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 Fish, Flesh and Fowl: A Cook Book of Valuable Recipes, All of which Have ... (1894) by Ladies of State Street Parish, page 4. The excerpt below is the record exactly as published.
Rusks. Make a sponge of two cups milk, one cup yeast, salt, flour enough for stiff batter; set it to rise at noon; in the evening mix in a cup of butter, two cups sugar, two eggs well beaten
Cook this with the app: pantry check, scaling, and the assistant.