Sweet Rusks

The Cookery Book of Lady Clark of Til... · Lady Clark of Tillypronie · 1909
Source
The Cookery Book of Lady Clark of Tillypronie
Status
success · extracted 12 days ago
Not a recipe
No
Ingredients (7)
Instructions (13)
  1. Weigh 5 whole eggs in their shells. You will want their full weight in white sugar, and the weight of 2 eggs in flour, but keep all separate.
  2. Beat the whites to a stiff froth.
  3. In another basin, stir the yolks only one way and add the sugar. Mix thoroughly.
  4. Add the stiff white froth, and lastly add the flour. Mix well but lightly. Do not beat the flour in or the rusks will be heavy.
  5. Flavour with lemon peel or vanilla. (If you use a pod of vanilla, pound it with a little sugar.) Germans use a little scraped cloves and cinnamon.
  6. Press through a paper funnel 3 tablespoonfuls at a time on to a buttered baking sheet in strips the length of your finger.
  7. Spread the mixture out thin—each should look like a “lady's finger” sponge biscuit crushed out flat.
  8. Bake in a quick oven for 5 minutes to make them crisp, by which time they should be a nice light brown. Leave oven door open.
  9. Glaze the tops if you like with egg.
  10. They may require 15 or 20 minutes to dry off—all depends on the heat of the oven.
  11. Dry them on a sieve in the top of the screen to keep crisp till served.
  12. Serve them with a cream shape.
  13. Lady Clark prefers them unglazed.
Original Text
Sweet Rusks. (Hirschsfieg's Inn, Tyrol.) Take 5 whole eggs in their shells, weigh them; you will want their full weight in white sugar, and the weight of 2 eggs in flour, but keep all separate. Beat the whites to a stiff froth; have the yolks in another basin, stir only one way, and add the sugar. Mix thoroughly, and then add the stiff white froth, and lastly add the flour; mix well but lightly. Do not beat the flour in or the rusks will be heavy. Flavour with lemon peel or vanilla—the Germans use a little scraped cloves and cinnamon. (If you use a pod of vanilla, pound it with a little sugar.) Press through a paper funnel 3 tablespoonfuls at a time on to a buttered baking sheet in strips the length of your finger. Spread the mixture out thin—each should look like a “lady's finger” sponge biscuit crushed out flat. Bake in a quick oven for 5 minutes to make them crisp, by which time they should be a nice light brown. Leave oven door open. Glaze the tops if you like with egg. They may require 15 or 20 minutes to dry off—all depends on the heat of the oven. Dry them on a sieve in the top of the screen to keep crisp till served. Their crispness is their merit. Serve them with a cream shape. Lady Clark prefers them unglazed.
Notes
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