Rusks
From Household hints, 1881
Nice warm for supper or cold for dinner.
Presented as published in 1881. 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 Household hints (1881) by Emma Whitcomb Babcock, page 7. The excerpt below is the record exactly as published.
Rusks, which are nice warm for supper or cold for din- ner, are easily made. Take one pint of bread-sponge, one egg, one cupful of sugar, half a cupful of sweet milk, half a cupful of butter, and two teaspoonfuls of baking powder
Cook this with the app: pantry check, scaling, and the assistant.