Ratcliffe Rusks

Ingredients

• one pound white sugar
• two quarts flour
• one-half pound butter
• one pint milk
• two teacupsful of potatoes
• four eggs beaten light
• one teacupful butter
• one-half cake
• six eggs
• one teacup liquid yeast
• one-half cake compressed
• cinnamon
• nutmeg

Directions

1. Two teacupsful of potatoes, mashed through a cullender, four eggs beaten light, one teacupful butter, one of milk, two of yeast, one pound white sugar, and flour enough to work it out. Warm the butter and milk together. Lastly add the yeast, and set to rise at night. Work it out next morning into rolls Set it to rise before baking. Cover with white of egg, sugar and cinnamon. If compressed yeast, use one-half cake.

2. Two quarts flour, six eggs, three-quarters of a pound sugar, one-half pound butter, one pint milk. Flavor with cinnamon or nutmeg. White of egg, sugar and cinnamon over the top. One teacup liquid yeast, or- one-half cake compressed.

Nutrition, whole recipe (rough)

Counts 8 of 9 ingredients. The other 1 aren't in our nutrition table and add nothing above, so the real totals are higher.

One typical portion per ingredient; the recipe's quantities are not counted. A rough guide only, not for medical or dietary planning.