The Nursery Dinner
Ingredients
Directions
Put the rusk in a small saucepan with just enough water to moisten it.
Heat the saucepan on the fire until the contents are thoroughly warmed.
If the mixture is too thin, pour a little water away and press the rusk with a spoon.
Add the brown sugar and beat the mixture with a spoon until it becomes a pulp.
Serve when ready.
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
- Rusk
- Dry bread that absorbs water and softens into a soft, pulpy body when warmed and pressed.
- Brown sugar
- Adds sweetness and a molasses-like flavour to the mild pulp.
The step that matters
Judging the consistency. Dried bread absorbs water and swells as it warms, so the mixture can look thin at first. Pouring off excess water and pressing the rusk lets it break down into a thick pulp rather than a runny porridge.
“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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