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📝 Description
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🥘 Ingredients
To every lb. of flour allow 2 oz. of butter, 1/4 pint of milk, 2 oz. of loaf sugar, 3 eggs, 1 tablespoonful of yeast. [Illustration: RUSKS.]
👨🍳 Method
Put the milk and butter into a saucepan, and keep shaking it round until the latter is melted. Put the flour into a basin with the sugar, mix these well together, and beat the eggs. Stir them with the yeast to the milk and butter, and with this liquid work the flour into a smooth dough. Cover a cloth over the basin, and leave the dough to rise by the side of the fire; then knead it, and divide it into 12 pieces; place them in a brisk oven, and bake for about 20 minutes. Take the rusks out, break them in half, and then set them in the oven to get crisp on the other side. When cold, they should be put into tin canisters to keep them dry; and, if intended for the cheese course, the sifted sugar should be omitted.
📜 From Mrs Beeton's Book of Household Management (1861). Public domain.
⭐ Reader Reviews
Honest opinions from readers who have explored this book.
I tried my hand at Mrs. Beeton's rusks this week, and I must say, the process was a delightful blend of nostalgia and technique. The first surprise was the simplicity of the dough—just a few ingredients combined in a straightforward manner. I found that the key to a smooth dough was indeed in the shaking and stirring, a method that felt almost therapeutic in its old-world charm. The real magic happened in the oven. After baking and splitting the rusks, I returned them to the oven to crisp up. The transformation was remarkable—soft, bread-like interiors giving way to a satisfying crunch. These rusks are perfect for the weeknight cook who wants a touch of vintage charm in their modern kitchen. Store them in a tin canister, and you'll have a delightful snack ready for whenever the craving strikes.
