Rusks, and Tops and Bottoms

The Lady's Own Cookery Book, and New ... · Bury, Charlotte Campbell, Lady · 1840
Source
The Lady's Own Cookery Book, and New Dinner-Table Directory;: In Which will Be Found a Large Collection of Original Receipts. 3rd ed.
Status
success · extracted 13 days ago
Not a recipe
No
Ingredients (6)
Instructions (10)
  1. Mix two pounds of sugar, dried and sifted, with twelve pounds of flour, also well dried and sifted.
  2. Beat up eighteen eggs, leaving out eight whites, very light, with half a pint of new yeast.
  3. Add the egg and yeast mixture to the flour.
  4. Melt two pounds of butter in three pints of new milk.
  5. Wet the paste with the melted butter and milk mixture to your liking.
  6. Make the paste up into little cakes.
  7. Lay the cakes one on another.
  8. Bake the cakes.
  9. When baked, separate them.
  10. Return them to the oven to harden.
Original Text
Rusks, and Tops and Bottoms. Well mix two pounds of sugar, dried and sifted, with twelve pounds of flour, also well dried and sifted. Beat up eighteen eggs, leaving out eight whites, very light, with half a pint of[333] new yest, and put it into the flour. Melt two pounds of butter in three pints of new milk, and wet the paste with it to your liking. Make it up in little cakes; lay them one on another; when baked, separate them, and return them to the oven to harden.
Notes
—