Rusks

The Book of Household Management · Beeton, Mrs. (Isabella Mary) · 1861
Source
The Book of Household Management
Time
Cook: 20 min Total: 20 min
Yield
24.0 rusks
Status
success · extracted 13 days ago
Not a recipe
No
Ingredients (6)
Instructions (9)
  1. Put the milk and butter into a saucepan, and keep shaking it round until the butter is melted.
  2. Put the flour into a basin with the sugar, mix these well together, and beat the eggs.
  3. Stir the beaten eggs with the yeast to the milk and butter.
  4. Work the flour into a smooth dough with the liquid.
  5. Cover the basin with a cloth and leave the dough to rise by the side of the fire.
  6. Knead the dough and divide it into 12 pieces.
  7. Place the pieces in a brisk oven and bake for about 20 minutes.
  8. Take the rusks out, break them in half, and set them in the oven to get crisp on the other side.
  9. When cold, store in tin canisters to keep them dry.
Original Text
TO MAKE RUSKS. (Suffolk Recipe.) 1734. INGREDIENTS.—To every lb. of flour allow 2 oz. of butter, 1/4 pint of milk, 2 oz. of loaf sugar, 3 eggs, 1 tablespoonful of yeast. [Illustration: RUSKS.] Mode.—Put the milk and butter into a saucepan, and keep shaking it round until the latter is melted. Put the flour into a basin with the sugar, mix these well together, and beat the eggs. Stir them with the yeast to the milk and butter, and with this liquid work the flour into a smooth dough. Cover a cloth over the basin, and leave the dough to rise by the side of the fire; then knead it, and divide it into 12 pieces; place them in a brisk oven, and bake for about 20 minutes. Take the rusks out, break them in half, and then set them in the oven to get crisp on the other side. When cold, they should be put into tin canisters to keep them dry; and, if intended for the cheese course, the sifted sugar should be omitted. Time.—20 minutes to bake the rusks; 5 minutes to render them crisp after being divided. Average cost, 8d. Sufficient to make 2 dozen rusks. Seasonable at any time.
Notes
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