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American cookbook, 1900
Page 79
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Rusks 3 lbs Flour 6 oz Butter rubbed into the flour 1/4 lb loaf sugar (for babies 1/2 lb) one penny worth of German yeast, 1 1/2 pint of milk luke warm, mixed up with the yeast. Let it stand to rise one hour, mix up again, & let it stand for 1/4 of an hour. Put them into small tins & rise again. Bake for 20 minutes in a moderate oven, let it get quite stale & then cut in thin slices, or take tops & bottoms for
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Rusks 3 lbs Flour 6 oz Butter rubbed into the flour 1/4 lb loaf sugar (for babies 1/2 lb) one penny worth of German yeast, 1 1/2 pint of milk luke warm, mixed up with the yeast. Let it stand to rise one hour, mix up again, & let it stand for 1/4 of an hour. Put them into small tins & rise again. Bake for 20 minutes in a moderate oven, let it get quite stale & then cut in thin slices, or take tops & bottoms for
Szathmary Culinary Manuscripts and Cookbooks
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