Sweet Rusks

Ingredients

• five ounces of good butter
• a pound of fine flour
• half a pound of sifted sugar
• a few grains of salt
• two ounces of candied citron or orange-rind sliced thin
• more than half a pint of thick and rather sour cream
• two well whisked eggs
• half a teaspoonful of the very best carbonate of soda

Method

1. 1

   Crumble butter into flour, mix with sugar, salt, and candied fruit.

2. 2

   Add cream and eggs, then mix in carbonate of soda blended with sugar and flour.

3. 3

   Fill buttered moulds two-thirds full and bake for about 45 minutes in a moderate oven.

4. 4

   Cool on a sieve.

As published

This recipe was extracted from Modern cookery, in all its branches (1884) by Eliza Acton, page 481. The excerpt below is the record exactly as published.

five ounces of good butter into a pound of fine flour, then mix thoroughly with them half a pound of sifted sugar, a few grains of salt, and two ounces of candied citron or orange-rind sliced thin ; add something more than half a pint of thick and rather sour cream mixed with two well whisked eggs, and just before the paste is put into the moulds, which should be buttered in every part and only two-thirds filled, beat thoroughly into it half a teaspoonful of the very best carbonate of soda, which has been perfectly blended with twice the quantity of sugar and of flour, and rubbed through a fine sieve, or worked to the smoothest powder in a mortar, or in any other way. For the convenience of having it baked in a small iron oven, this quantity was divided into two cakes, one of which was gently pulled apart with a couple of forks while still hot, and then set again into the oven and crisped with a gentle heat quite through : it was thus converted into the very nicest sweet rusks

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