Rusks No. 2

Ingredients

• half a pint of milk
• a pint of warm water
• quarter of a pound of melted-butter
• quarter of a pound of sugar
• three tablespoonfuls of yeast
• a pound of flour

Method

1. 1

   Beat eggs, milk, water, melted butter, and sugar together.

2. 2

   Gradually add flour to make a light paste.

3. 3

   Let rise for half an hour, then form into small cakes or loaves.

4. 4

   Bake moderately and slice when cool.

Nutrition per serving

Estimated from matched ingredients across 4 servings.

As published

This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 1620. The excerpt below is the record exactly as published.

half a pint of milk, and stir into it two table- spoonfuls of good yeast. Put a pound of flour into a bowl, and mix with it a pinch of salt and three table-spoonfuls of powdered sugar. Make a hollow in the flour, but not so deep as to lay bare the bottom of the bowl, and stir in the yeast and milk to make a thin batter. Shred a quarter of a pound of butter into the flour, cover the bowl, and leave it in a warm place imtil the batter rises in bubbles. Work all lightly together until the dough no longer sticks to the hand, then let it rise again until the surface cracks. Divide the dough into rolls six inches long and two broad, lay these side by side on a buttered tin, and set them before the fire for a few minutes to rise. Bake in a quick oven. "When done enough, tear them into halves, and put them again into the oven tiU they are crisp. A table-spoonful of aniseed may be worked into the rusks, if liked, and they will then be good for infants' food. No. 3. Stir two ounces of butter in half a pint of warm milk until dissolved, add a table-spoonful of yeast and two well-beaten eggs. Put a pound of flour into a bowl, and mix with it a heaped table-spoonful of pow- dered sugar. j\Iake a hole in the centre, pour in the eggs and milk, and beat in as much. flour from the side as will make a thin batter. Sprinkle a little flour over this, cover the bowl with a cloth, and leave the preparation to rise until the bubbles show themselves through the flour ; this will be in about an hour. Knead the whole into a firm dough, divide it into small cakes a little larger than an egg, and let these rise on the baking-tins for another hour. Bake the cakes in a moderate oven, and when cool put them in a warm screen to dry for half an hour. Store in tins in a dry place. Time to bake, about twenty minutes. Rusks (another way) . — Take four eggs, half a pint each of new milk and warm water, quarter of a poimd of melted-butter, quarter of a pound of sugar, and three table-spoonfuls of yeast

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