Rusks, No. 2
From Virginia Cookery-book, 1884
Serves 2
Presented as published in 1884. 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 Virginia Cookery-book (1884) by Mary Stuart Smith, page 14. The excerpt below is the record exactly as published.
Rusks, No. 2. Take as much lightened dough as would make a quart loaf of bread ; spread it open in your kneading-trough and put into it a teacupful of sugar, half a nutmeg, and a piece of butter weighing two ounces
Cook this with the app: pantry check, scaling, and the assistant.