Rusk.—To make

Preparation info

    • Difficulty

      Easy

Appears in

American Cookery

By Amelia Simmons

Published 1796

  • About

Method

No. 1. Rub in half pound sugar, half pound butter, to four pound flour, add pint milk, pint emptins; when risen well, bake in pans ten minutes, fast.

No. 2. One pound sugar, one pound butter, six eggs, rubbed into 5 pounds flour, one quart emptins and wet with milk, sufficient to bake, as above.

No. 3. One pound sugar, one pound butter, rubbed into 6 or 8 pounds of flour, 12 eggs, one pint emptins, wet soft with milk, and bake.

No. 4. P.C. rusk. Put fifteen eggs to 4 pounds flour and make into large biscuit; and bake double, or one top of another.

No. 5. One pint milk, one pint emptins, to be laid over night in spunge, in morning, melt three quarters of a pound butter, one pound sugar, in another pint of milk, add luke warm, and beat till it rise well.

No. 6. Three quarters of a pound butter, one pound sugar, 12 eggs, one quart milk, put as much flour as they will wet, a spoon of cinnamon, gill emptins, let it stand till very puffy or light; roll into small cakes and let it stand on oiled tins while the oven is heating, bake 15 minutes in a quick oven, then wash the top with sugar and whites, while hot.