Rusks for the Morning Table

Ingredients

• one pint of warm sweet milk
• one teaspoonful of salt
• the beaten yolks of three eggs
• three pints of flour
• one cake of yeast
• half a pound of butter
• three-quarters of a pound of granulated sugar
• half of a level teaspoonful of soda
• one pint of flour

Method

1. 1

   Mix milk, salt, yolks, flour, and yeast.

2. 2

   Set to rise overnight.

3. 3

   In the morning, cream butter and sugar, add egg whites and soda, mix into dough, knead, let rise, mold into rolls, and bake.

As published

This recipe was extracted from The new Annie Dennis cook book (1905) by Annie E. Dennis, page 39. The excerpt below is the record exactly as published.

Rusks for the Morning Table Mix together one pint of warm sweet milk, one teaspoonful of salt, the beaten yolks of three eggs, three pints of flour, and one cake of yeast, or one tea- cupful of good liquid yeast. Put the whites in a teacup and set aside in a cool place for use next morning. Beat the sponge well and set it to rise over night. In the morning, cream half a pound of butter with three- quarters of a pound of granulated sugar, add three egg whites beaten to a stiff froth, and half of a level teaspoonful of soda, dissolved in a teaspoonful of boil- ing water. Mix into the dough thoroughly, at the same time kneading in one pint of flour

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