Sponge for Buns and Rusks
From Paul Richards' book of breads, cakes, pastries, ices and sweetmeats, 1907
Serves 16
A larger or smaller amount may be made as required.
Presented as published in 1907. 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 Paul Richards' book of breads, cakes, pastries, ices and sweetmeats (1907) by Paul Richards, page 136. The excerpt below is the record exactly as published.
SPONGE FOR BUNS AND RUSKS. Take one gallon of milk and water mixed and four ounces of yeast
Cook this with the app: pantry check, scaling, and the assistant.