Rusks with Yeast
From Original White House Cookbook, 1887
Serves 1
Dried currants can be added.
Presented as published in 1887. 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 Original White House Cookbook (1887) by Hugo Ziemann, F. L. Gillette, Hugo Zimmerman, mrs gillette, page 162. The excerpt below is the record exactly as published.
RUSKS, WITH YEAST. In one large coffeecup of warm milk dissolve half a cake of compressed yeast, or three tablespoonfuls of home-made yeast ; to this add three well- beaten eggs, a small cup of sugar and a teaspoonful of salt; beat these together. Use flour enough to make a smooth, light dough
Cook this with the app: pantry check, scaling, and the assistant.