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Julian Booker Thompson recipe and travel book, 1898
Page 84
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Jennie Capel's Rusk good Boil 1 pint of milk. Melt in it a quarter of a pound of butter. Beat together an egg & 1 cup (small) sugar nut meg. When cool add 1/2 cup yeast. Make stiff batter and let rise over night In morning cut out let rise again & bake. Pudding Sauce. - This is excellent for either "Brown Betty" or the "Amherst pudding." Beat the yolks of two eggs and one cup sugar together until light, add one-half gill boiling milk. Let this simmer, but not boil. When it has thickened a little remove from the fire, and when cool flavor with any essence preferred. Beat the whites of the eggs to a stiff froth, and add them to the sauce just before it is sent to the table. [illegible]
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Jennie Capel's Rusk good Boil 1 pint of milk. Melt in it a quarter of a pound of butter. Beat together an egg & 1 cup (small) sugar nut meg. When cool add 1/2 cup yeast. Make stiff batter and let rise over night In morning cut out let rise again & bake. Pudding Sauce. - This is excellent for either "Brown Betty" or the "Amherst pudding." Beat the yolks of two eggs and one cup sugar together until light, add one-half gill boiling milk. Let this simmer, but not boil. When it has thickened a little remove from the fire, and when cool flavor with any essence preferred. Beat the whites of the eggs to a stiff froth, and add them to the sauce just before it is sent to the table. [illegible]
Szathmary Culinary Manuscripts and Cookbooks
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