Friday, January 13, 2012

Rusks: Quick Bread Recipe

Here is a recipe for Rusks, from The New Royal Cookbook (Royal Baking Powder Company, 1920).
Rusks
  • 2 1/4 cups flour
  • 1/2 teaspoon salt
  • 2 tablespoons maple or brown sugar
  • 4 teaspoons Royal Baking Powder
  • 1/4 teaspoon nutmeg
  • 3/4 teaspoon cinnamon
  • 1 egg
  • 1/3 to 2/3 cup water
  • 2 tablespoons shortening
Sift together flour, salt, sugar, baking powder, nutmeg and cinnamon; add beaten egg and melted shortening to water and add. Mix well and turn out on floured board. Divide into small pieces; with floured hands shape into rolls; place on greased shallow pan close together; allow to stand 10 to 15 minutes before baking; brush with milk and sprinkle with a little maple or brown sugar. Bake in moderate oven 20 to 30 minutes.

 
For hot cross buns, with sharp knife make deep cross cuts; brush with butter, sprinkle with sugar and bake.


 Picture from Project Gutenberg.
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