Presented as published in 1906. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
Rusks
From San Rafael cook book, 1906, 1906
Serves 1
A modern interpretation · AI-generated from the original record
Ingredients
- 1 pt. of new milk
- 1 cup of sugar
- % cup of butter
- 2 eggs
- a little more than 1 qt. of flour
Method
Cream butter and sugar, beat eggs and add to milk.
Mix in sifted flour and yeast.
Let rise overnight, then knead and shape into round biscuits.
Bake until golden.
As published
This recipe was extracted from San Rafael cook book, 1906 (1906) by Katherine Golden Bitting Collection on Gastronomy (Library of Congress), page 2. The excerpt below is the record exactly as published.
RUSKS.— MPS. W. F. Jones. 1 pt. of new milk, 1 cup of sugar, % cup of butter, 2 eggs, a little "more than 1 qt. of flou
Cook this with the app: pantry check, scaling, and the assistant.