8. Rusks

The Modern Housewife · Soyer, Alexis · 1849

Source: The Modern Housewife
Status: success · extracted 12 days ago
Not a recipe: No

Ingredients (5)

three pounds of flour ↝ Flour, 00 [Cereal Grains and Pasta]
two ounces of German yeast, dissolved in a pint of warm water ↝ Yeast [Not included in a food category]
two ounces of powdered sugar ↝ Sugars, powdered [Sweets]
a quarter of a pound of butter, dissolved in half a pint of warm water ↝ Butter, stick, unsalted [Dairy and Egg Products]
milk ↝ Milk, NFS [Milk, reduced fat]

Instructions (5)

Put three pounds of flour upon a dresser, make a hole in the middle, into which put two ounces of German yeast, dissolved in a pint of warm water, mix a little of the flour in, and leave it half an hour in a warm place to rise.
Then add two ounces of powdered sugar, and a quarter of a pound of butter, dissolved in half a pint of warm water; mix the whole into a dough, and let it remain in a warm place until well risen.
When work it down with the hands, divide it in three pieces, each of which form into a long roll about two inches in thickness, place them upon a buttered baking-sheet, four inches apart, and put them in a warm place to prove, occasionally moistening the tops with milk.
Bake them in a moderate oven.
When cold, cut them in slices the thickness of a penny piece, which lay upon a clean baking-sheet, and put into a warm oven, when well browned upon one side, turn them over, put them again into the oven until the other side is browned, when they are done and ready for use.

Original Text

8. Rusks.—Put three pounds of flour upon a dresser, make a hole in the middle, into which put two ounces of German yeast, dissolved in a pint of warm water, mix a little of the flour in, and leave it half an hour in a warm place to rise, then add two ounces of powdered sugar, and a quarter of a pound of butter, dissolved in half a pint of warm water; mix the whole into a dough, and let it remain in a warm place until well risen, when work it down with the hands, divide it in three pieces, each of which form into a long roll about two inches in thickness, place them upon a buttered baking-sheet, four inches apart, and put them in a warm place to prove, occasionally moistening the tops with milk; bake them in a moderate oven; when cold, cut them in slices the thickness of a penny piece, which lay upon a clean baking-sheet, and put into a warm oven, when well browned upon one side, turn them over, put them again into the oven until the other side is browned, when they are done and ready for use.

Notes

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