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Dessert

Sweet Rusks

Sweet Rusks are thin, dry biscuits made from diet bread cake and coarse sea salt.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 2 ingredients
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Sweet Rusks

Oven, in the book's wordsA very hot oven

Ingredients

Directions

The book says “a very hot oven”. The 400°F (200°C) in the steps is the modern equivalent, not the book's own figure.

Prepare

  1. Cut the diet bread cake into long, narrow slices about ½ inch thick.

  2. Lay the slices on iron plates.

Bake

  1. Bake in a very hot oven at 400°F (200°C) until light brown.

  2. Turn the slices and let them brown on the other side until done.

Recipe from a historical cookbook (Internet Archive).

Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.

Explore the science

What each ingredient does

Diet bread cake
Its dry, thin slices toast and firm up into a crisp, crunchy rusk.

The step that matters

Baking until light brown, then turning. A very hot oven dries and browns the slice surface quickly, so the colour is the cue to watch. Turning the slices lets both sides dry and brown evenly, so they become crisp all the way through instead of soft in the middle.

“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.

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