Recipes > Breads > Rusks > Rusk

Rusk

Ingredients

• 1/4 pound of powdered sugar
• 1/4 pound of fresh butter
• 1 pound of flour sifted
• 1 egg
• 3 wine-glasses of milk
• 1 1/2 wine-glasses of the best yeast
• 1 table-spoonful of rose-water
• 1 tea-spoonful of powdered cinnamon

Instructions

Sift your flour into a pan. Cut up the butter in the milk, and warm them a little, so as to soften the butter, but not to melt it entirely. Beat your egg; pour the milk and butter into your pan of flour, then the egg, then the rose-water and spice, and lastly the yeast. Stir all well together with a knife.

Spread some flour on your paste-board: lay the dough on it, and knead it well. Then divide it into small pieces of an equal size, and knead each piece into a little thick round cake. Butter an iron pan, lay the cakes in it, and set them in a warm place to rise. Prick the tops with a fork. When they are quite light, bake them in a moderate oven.

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Source

Seventy-Five Receipts for Pastry, Cakes, and Sweetmeats (1832).