Rusks No. 1

Ingredients

• two pounds of flour
• a pinch of salt
• six ounces of powdered sugar
• four ounces of butter
• half a pint of hot milk
• six well-beaten eggs
• two tablespoonfuls of yeast

Method

1. 1

   Mix flour, salt, and sugar in a bowl.

2. 2

   Dissolve butter in hot milk, add eggs and yeast, then combine with flour to form a smooth dough.

3. 3

   Cover and let rise in a warm place.

4. 4

   Once risen, knead and divide into small cakes.

5. 5

   Bake in a brisk oven, then break in halves and return to oven to crisp.

Nutrition per serving

Estimated from matched ingredients across 5 servings.

As published

This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 1619. The excerpt below is the record exactly as published.

two pounds of floui- into a bowl, and mix with it a pinch of salt and six ounces of powdered sugar (if the rusks are intended for cheese the sugar should be omitted). Dissolve four ounces of butter in half a pint of hot milk. Add six well-beaten eggs, and two table -spoonfuls of yeast

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