Presented as published in 1920. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
vegetariannut-free
Rusk
From The Twin-city housewife, 1920
Serves 4
—Mrs. Bollinger, Washington, D. C.
A modern interpretation · AI-generated from the original record
Ingredients
- One pint milk scalded and cooled
- half cup butter
- half cup sugar
- three-fourths yeast cake
- dissolved in half cup warm water
- three eggs
- one quart flour
- half teaspoon salt
Method
Cream butter and sugar as for cake.
Mix salt and butter in flour.
Make very soft dough.
Let rise overnight.
Make in small balls.
Let rise until double the size.
Bake in moderately heated oven about thirty minutes.
As published
This recipe was extracted from The Twin-city housewife (1920) by N.C.) International Order of the King's Daughters and Sons. Whatsoever Circle (Winston-Salem, page 4. The excerpt below is the record exactly as published.
Rusk One pint milk scalded and cooled, half cup butter, half cup sugar, three-fourths yeast cake dissolved in half cup warm water, three eggs, one quart flour, half teaspoon salt
Cook this with the app: pantry check, scaling, and the assistant.