Miss Lester's Tea Rusk

Preparation info

    • Difficulty


Appears in

La Cuisine Creole

La Cuisine Creole

By Lafcadio Hearn

Published 1885

  • About


One quart of flour, one half pint of milk, one quarter of a pound of butter, two eggs; add mace, nutmeg and a cup of yeast. Set it to rise, and then make up into rusks; bake on buttered tins when light, and serve hot.